Stuffed Tofu in Dragon River Style

Stuffed Tofu in Dragon River Style

　　Stuffed Tofu

　　Stuffed tofu is a commonly eaten snack in the Hakka community of Longchuan. The dish originates from the Central Plains tradition of making dumplings. When the Hakka people migrated to Lingnan where wheat was unavailable for making dumplings, the people of Dongjiang came up with the idea of stuffing tofu during festivals and special occasions.

　　Features:

　　Rich savory broth, tender and delicious, served in the original clay pot.

　　Ingredients:

　　6 liang of lean pork with skin removed, 2 liang of fresh fish paste, 16 pieces of tofu, a small amount of fine salt, MSG, and pepper, 2 jin of light broth, 2 liang of water, 3 liang of peanut oil.

　　Preparation:

　　1. Dice the lean pork, mix with fish paste, season and stir until it becomes sticky to form the meat filling;

　　2. Make a small hole (2.5 cm long and 1.5 cm wide) in the center of each piece of tofu, and stuff the meat filling into the hole;

　　3. Heat a pan over high heat, arrange the tofu pieces in the pan, pan-fry them over low heat until golden brown. Add the second broth and seasonings, then add the dried scallop paste and simmer until cooked. Add dark soy sauce, arrange the pieces on a plate, pour over the sauce, and sprinkle with chopped scallions to serve.