酿豆腐卜 Stuffed Tofu

 

[材料A]

豆腐卜15粒、猪肉碎200克、鱼胶200克、马蹄4粒（去皮切碎）

[材料B]

上汤1杯

[调味料C]

胡椒粉、盐及麻油各少许

[调味料D]

生抽1汤匙、麻油1/2茶匙、胡椒粉少许、鸡精粉少许、黑酱油2滴、粟粉水适量（勾芡）

[做法]

1.把肉碎及鱼胶加入调味料C拌均挞至起胶，加入马蹄碎，混合均匀待用。

2.豆腐卜以沸水烫过，挤干水份，中间剪一小洞塞入适量（A）馅料，面上铺少许干粟粉抹平。3.然后放入热油中炸至浮起，捞出滴油。

4.另起锅把上汤煮滚倒入调味料D，放入豆腐卜稍焖一会，最后以粟粉水勾芡即可上碟。

Ingredients A:

15 pcs bean curd pocket, 200g minced meat, 200g fish paste, 200g, 4 pcs water chestnut (skinned & chopped)

Ingredients B:

1 cup stock

Seasoning C:
Dash of pepper, salt and sesame oil

Seasoning D:

1 tbsp soy sauce, 1/2 tsp sesame oil, dash of oeooer, chicken stock granule, 2 drops dark soy sauce, some starch

Method:

1. Mixes minced meat, fish paste and seasoning C and blend with hand until springy, add in water chestnut and mix well.
2. Blanch bead curd pocket in boiling water, then squeeze out water and cut a hole in the center, stuff in ingredients A, and then spread some corn flour on top.
3. Deep fry in hot oil until afloat dish out.
4. Boil stock with seasoning D in a pot, then add in stuffed bean curd pocket and simmer for a while, before dishing out, thicken with starch.