1. Pork, 7 points lean and 3 points fat
2. Shiitake, garlic, squid
3. Cut the tofu into pieces and soak in water for 10 minutes. The Hakka tofu bought at the vegetable market is not like the authentic Hakka tofu. . .
4. Meat filling: mince pork, shiitake mushrooms, garlic, and squid and stir together, add salt, chicken essence, sweet potato powder, and soy sauce and stir.
5. Use chopsticks to pierce the middle of the tofu, wrap the tofu with your thumb and index finger, and stuff the stirred meat in
6. Stuffed tofu
7. Put oil in the pan, put the stuffed tofu and fry it, put the meat side underneath, put salt, and it will take a longer time to fry on a low fire. The fried tofu will not burn. When it is golden brown, you can turn it over and fry the other side ( If you have enough time, you can fry orange and golden brown on both sides, or on one side.)
8. I used a high fire and rushed to eat lunch^_^. After the tofu was fried, put water on it, boil it on high fire, and put pepper and chicken essence.
9. Turn the boiled tofu into a clay pot and simmer over medium heat for 10-20 minutes
10. Finally put the chopped green onion
11. Finished eating
12. Get some chili for more dinner. . . .
Tips:If it’s the first time to make it, choose Hakka tofu for tofu. If you don't have Hakka tofu, you can use firmer tofu. Soft tofu is fragile. Soak the tofu in water.
The meat should have some fat. Mince the meat. When the tofu is fried on one side, you can turn off the heat and wait for a while and then turn it over and fry on the other side, so that the tofu will not break easily.
Vegetables such as white radish, winter melon, or garlic sprouts can be placed under the clay pot. Then add the stuffed tofu to stew. The taste is also very good!
