Step one

brew

1, cut a piece of tofu into three small pieces (6 pieces in total).

Hakka bean curd for all ages

2. Chop pork, add shrimp, dried onion and seasoning 1 and mix well.

3. Brew the flavored pork stuffing into small pieces of tofu for later use.

Manipulation is also important, oh, thumb and forefinger buckle, other fingers and palms carefully hold the tofu so as not to rot. Cut a horizontal line with chopsticks before you brew the meat in. If you master the strength, you don't have to dig out the tofu to brew it into meat, which will make you beautiful.

Step 2

fry

1, put the brewed tofu (it can't be left for too long because the tofu will come out of the water), and put the fleshy side down into the pan for frying;

2. After frying for 2 or 3 minutes, turn it over and fry for 2 minutes on medium heat;

3. Once again, turn the fleshy side upside down and fry, add the powdered water mixed with soy sauce and raw flour, thicken and cover 1 min;

4. Finally, sprinkle chopped green onion and serve.

Tip: choose tofu that is not too hard or soft, or the pork will crack if it is not stuffed properly. The meaty side of tofu needs to be fried at least once to be cooked easily. When frying tofu, don't turn it upside down, fry it slowly with medium and small fire.