South tofu pig ground meat

Dried mushrooms and shrimps

Mi jiangrong

ingredients

Raw salt

Sugar white pepper powder

Clear water in oyster sauce

Water starch salad oil

chopped green onions

The steps of Hakka frying tofu

1. Cut the south tofu into rectangles, and dig a piece with a knife in the middle for later use.

2. Soak mushrooms and dried shrimps respectively, take them out and dice them, put them together with ground pork, add ginger, soy sauce, salt, sugar and white pepper, stir and glue them to make meat stuffing.

3. Fill the prepared meat stuffing into the tofu box.

4. Put the oil in the pot and heat it. Put the tofu face down in the pot and fry until golden. Turn it over and continue frying. Mix oyster sauce, soy sauce, sugar and water into juice, pour into the pot, cover and simmer for 2 minutes.

5. Take out the tofu and put it on a plate. Add water starch to the remaining juice and cook it thick, then pour it on the tofu.

You can also sprinkle chopped green onion on the surface where you like chopped green onion.

Video of Hakka frying tofu

Tips

1. Tofu should be soaked in salt water first (not easy to disperse)

There are too many fillings (easy to collapse), so don't be as greedy as me.

Steamed won't rot, fried in small pieces.