Hakka Brewed Three Treasures is a famous Hakka dish in Guangdong. It has different colors, beautiful shapes, unique taste, and simple production process. It can be said to be a delicacy with both color and flavor.

I will share my production steps below

1. Required ingredients

1. Buy a piece of fresh tofu, preferably old tofu, I don’t have any today When you buy old tofu, you buy fresh tofu.

2. Buy a fresh bitter melon and try to choose a straight one so that it looks better when cut.

3. Buy some fresh and evenly sized mushrooms.

4. I bought a Chinese cabbage, green onions and ginger.

5. Stir the meat filling. I bought the meat directly from the supermarket and let the staff process it for a fee, which saves trouble.

2. Production steps

1. First, clean all the ingredients and set aside.

2. Chop the green onion, mince the ginger, and chop the Chinese cabbage. Put them into small bowls and set aside.

3. Cut the bitter melon into sections of about 3 cm, remove the inner flesh and set aside.

4. Pull out the roots of the mushrooms, leaving the mushroom caps for later use.

5. Cut the tofu into segments about the same size as the bitter melon segments. Then comes the important step (this is the most difficult step in the process of making this dish), which is to cut the tofu into pieces. Use a knife to dig out a pit in the middle of the tofu block, leaving the bottom intact.

6. Season the meat filling, add an appropriate amount of salt, light soy sauce, chopped green onion, minced ginger, an appropriate amount of water starch, and stir in one direction with chopsticks for 8-10 minutes.

7. Fill the bitter melon, tofu and shiitake mushrooms with the meat filling. Pay attention to stuffing it as full as possible, because the meat filling will collapse a little when it is cooked. If you fill it more, it will be fuller.

8. After everything is installed, steam the bitter melon and shiitake mushrooms in the pot for 5-8 minutes. At this time, put the tofu in another pot and fry it on several sides until golden.

9. The bitter melon and shiitake mushrooms in the pot are almost steamed. Take them out and put them into the frying pan and fry until both sides are golden brown.

10. At this time, make a sauce. Add an appropriate amount of light soy sauce, oil, balsamic vinegar, and half a bowl of water to the bowl. Put the tofu into the pot, pour the prepared juice into the pot, cover it and simmer until the juice boils, then thicken it with a little water starch and take it out of the pot.