酿豆腐套餐 HAKKA YONG TAU FOO | 炸料 + 汤 + 干捞面 | Mr. Hong Kitchen 

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制作馅料
鱼胶 300克
花肉剁碎 300克
调味：
绍兴酒 1 汤匙
生抽 1 汤匙 重口味的话可以自己再加
胡椒粉 适量
木薯淀粉 适量
其他材料：
豆腐
豆卜
腐皮
青红椒
Ingredients (Diana Aw)
1. Fish paste 300g
2. Minced pork 300g
3. Red and green chilli few pcs each, wash and pat dry, cut one of the side and remove the seeds
4. Bean curd 3pcs, pat dry and cut half. Make a slit in the centre
5. Bean curd skin few rectangular pcs
6. Tau Pok 4pcs, cut half and flip over
7. Butter lettuce
8. Bean sprouts
9. Ikan bilis broth
Seasoning
1. Shaoxing wine 1tbsp
2. Light soya sauce 1tbsp
3. Pepper little
4. Tapioca flour appropriate amount
Sauce for dry noodle
1. Oyster sauce
2. Dark soya sauce
3. Garlic oil
4. Chicken soup
5. Pepper
Method
1. Combine the fish paste and minced pork, add seasoning and mix in circular motion. May add little water if too dry. Pipe in the bags. Cut a small hole, enough to squeeze out the paste.
2. Pipe it into the bean curd, Tau Pok, chilli and bean curd skin.
3. Deep fry the bean curd, Tau Pok, bean curd skin and chilli
4. Blanch the noodle and bean sprouts and add into the bowl of sauce. Mix it and sprinkle some spring onion and crispy garlic.
5. To cook the soup, boil the ikan bilis broth. Add little salt, sugar and pepper. Add onto a bowl of yong tau foo. Garnish with butter lettuce
6. Serve and enjoy! 💕
Recipe from Mr Hong kitchen
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