Fried beancurd

The first time I ate Hakka fermented tofu was in Sichuan more than ten years ago. I ate authentic and delicious Hakka fermented tofu for the first time in the Hakka restaurant in Yilong County, Sichuan, the hometown of Mr. Zhu De. Since then, I have often cooked this dish at home, and I have never tired of eating it. It combines the bean flavor of tofu, the fresh flavor of shrimp and the fat flavor of pork. It is steamed first and then fried. Finally, it is cooked with the original soup and chopped green onion, ginger, garlic and pepper until it tastes good, and then poured with the sauce; How can such fermented tofu not taste delicious? This is a time-consuming Kung Fu dish. Although tofu is cheap, it is a beautiful dish made by a food lover with his heart.

Main Ingredients

• Minced pork 100g
• southern tofu 250g

Auxiliary Ingredients

• Minced garlic appropriate amount
• ginger appropriate amount
• scallion Alittle
• Diced red peppers 1 tsp
• Diced carrot 50g
• shrimp 50g

Pay attention to handle with care, especially when turning over, be sure to use a shovel to hold the bottom and press the surface, and then turn over slowly to prevent the minced meat from falling out. As an alternative, instead of taking out the fried tofu and putting it on a plate, you can directly add water and chopped green onion, ginger and garlic, chopped pepper, soy sauce, oyster sauce and chicken essence in the pot, burn them until they taste delicious, put them in the water lake powder, push them evenly, turn off the fire and take them out of the pot, and then gently take them out and put them on the plate.