Seasoning: onion, ginger, salt, sugar, pepper, sesame oil and monosodium glutamate.

Production steps:

1, raw material processing.

Cut mushrooms, chop shrimps, chop pork belly into mud, cut onion and ginger into powder, and soak pepper in boiling water 10 minute.

2. Adjust the filler.

Add minced onion and ginger, pepper water, sesame oil, salt, monosodium glutamate and sugar into the mushroom, shrimp skin and meat stuffing, and stir evenly to form stuffing.

Step 3 deal with tofu.

Four pieces of brine tofu, dig a small hole in each piece with a small spoon. Stir the dug tofu and the prepared three fresh fillings evenly, re-embed them in the tofu, add some medlar and put them on the plate.

4. Steamed tofu.

Take a pot, add water to boil, add tofu, and steam for 10 minutes.

Production key

1, key points of stuffing:

(1) Shrimp skin itself is delicious, so put less salt in the stuffing;

(2) The stuffing mixed with pepper water has only the hemp taste of pepper, and the taste is moderate and does not sting.

(3) When mixing stuffing, stir it in one direction to make it fully and evenly mixed.

2. To cook this dish, you must choose bittern tofu, because bittern tofu has good toughness, is easy to form and is not easy to disperse.