Ingredients: 10 grams of shrimp paste, 250 grams of tofu cut into small cubes with a knife, 10 grams of starch diluted with water, appropriate amounts of onions, ginger and garlic. Add oil to the wok, stir-fry the onions and ginger until fragrant, add the tofu cubes and stir-fry, then slowly pour the shrimp paste diluted with a small amount of water into the pan, add the starch diluted with water for about half a minute, and stir-fry for about 2 seconds ~3 minutes, that’s it. Be careful not to add salt, because the shrimp paste itself is relatively salty, and it is better to eat it while it is hot.

1． Raw material processing: The raw materials are mainly small shrimps, such as commonly used white shrimps, eye-eye shrimps, oyster shrimps, mysid shrimps, etc. Choose fresh and firm shrimp, use a mesh sieve to remove small fish and debris, wash and drain.

Shrimp paste

2. Salted fermentation: Add 30 to 35% of the shrimp weight in salt, mix well, and soak in the tank. The amount of salt used can be determined based on the temperature and the freshness of the raw materials. If the temperature is high and the freshness of the raw materials is poor, add more salt if appropriate; otherwise, add less salt. Stir and mash with a wooden stick for 20 minutes twice a day. When mashing, it must be stirred up and down, and then pressed and smoothed to promote decomposition and fermentation evenly. Continue for about 15 to 30 days until the fermentation is generally completed. The sauce jar is placed outdoors and heated by sunlight to promote ripening. The cylinder mouth must be covered to prevent direct sunlight from shining on the raw materials to prevent overheating and blackening. At the same time, it avoids the mixing of rainwater, dust and sand. After the fermentation of shrimp paste is completed, it will be reddish in color and can be sold at any time. If it is to be stored for a long time, it must be stored in an environment below 10℃. The yield rate is 70~75%. If it cannot be processed in time after fishing, 25 to 30% of salt must be added first to preserve it. This semi-finished product is called braised shrimp. When it is transported to the processing plant for processing, the braised shrimp is taken out, the marinade is drained, and about 5% of salt is added to the tank for fermentation.

3． Flavor enhancement: When adding salt, add fennel, pepper, cinnamon and other spices at the same time, and mix evenly to improve the flavor of the product.

4． To make shrimp paste bricks, remove impurities and wash the raw shrimps, add 10 to 15% salt, salt them for 12 hours, and squeeze out the marinade. After crushing and sun-drying for 1 day, pour it into a jar, add white wine (0.2%) and mixed spices (0.5%) such as fennel, pepper, orange peel, cinnamon, licorice, etc., stir well, press firmly and smooth the surface, and then sprinkle the wine layer. Promote fermentation. When a layer of 1 cm thick dura mater gradually forms on the surface, cover it at night. After the fermentation is mature, a small hole is made at the mouth of the tank so that the fermented shrimp brine flows into the hole, and the thick shrimp oil product is taken out. If you don't take out the shrimp marinade, it will seep back into the sauce over time. After mature shrimp paste, first remove the surface hard film, take out the soft paste, put it into a wooden mold box, make it into a rectangular brick shape, remove the bottom of the film, take out the shrimp paste, air-dry for 12 to 24 hours before packaging and selling

1. Mince pork, cornstarch, sesame oil, chicken powder, minced ginger, and minced garlic and mix well (I like to add a little white pepper and cooking wine to remove the smell)

2. Heat oil and pour in Add the marinated minced pork, spread it out, and set aside until it changes color.

3. Cut the tofu into cubes, fry the minced pork in the oil you just used, and fry on both sides until fragrant. (The degree of frying depends on personal preference. My family likes it a little burnt)

4. Take a spoonful of shrimp paste, add an appropriate amount of sugar, water, and cornstarch to make a sauce, and pour it into the tofu

5. Bring to a boil over high heat, then turn to low heat, pour in the minced pork, sprinkle with chopped green onions, serve after a few minutes, then serve.