How to make Hakka Yong Tau Foo

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  1.As shown in the picture: wash the materials in the picture and prepare them

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  2.As shown in the picture: cut the pork into small slices, add garlic and fennel, and chop into minced meat

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  3.As shown in the picture: Chop the minced meat and add 5 grams of salt

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  4. As shown in the picture: Cut all the tofu in half into triangle shapes.Use chopsticks to score the middle of the tofu before making the tofu.Make a deep score, but don’t scratch it

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  5.As shown in the picture: take a piece of cut tofu, place it on the palm of your hand, use chopsticks to score the middle of the tofu, then take an appropriate amount of filling and place it at the hole, and use chopsticks to poke the filling Entering the hole, this step is very technical.Adding too much filling will easily burst the tofu, too little will not taste good, and the filling will not taste good if it is all on the surface.The technique is to gently surround the tofu with the heel of your thumb, index finger, middle finger, ring finger, and little finger to prevent the tofu from bursting.

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  6.As shown in the picture: send a recent photo

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  7.As shown in the picture: the tofu is stuffed one by one

• 8.As shown in the picture: Heat the oil in a hot pot until it is 50% hot, add an appropriate amount of lard, and put the tofu into the pot one by one

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  9.As shown in the picture: After frying, turn over and fry on the other side, frying on each side

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  10.As shown in the picture: after frying, add 200 ml of water, 5 grams of salt, the white part of the garlic sprouts, and simmer until the juice is reduced

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  11.As shown in the picture: when the juice is about to collect, add cornstarch to water, put it into the pot, and add garlic sprouts p>

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  12. Pictured: The delicious Yong Tau Foo is completed.