Huizhou Hairy Tofu

Step 1

Tofu fermentation:

Carefully cut 500 grams of Firm tofu into small pieces of 3 - 4 centimeters square.

Arrange them neatly on a bamboo sieve, leaving a certain distance between each other to prevent adhesion. Then place it in a suitable environment.

Check it every day and wait patiently for white or gray fluff to grow on its surface to complete fermentation.

Step 2

Ingredient pretreatment:

Peel 30 grams of winter bamboo shoots and cut them into uniform small grains. Cut 30 grams of soaked mushrooms after removing the stems into grains.

Cut 50 grams of Pork belly into small grains. Cut 10 grams of scallions into chopped scallions and 10 grams of ginger into minced ginger. Set them aside respectively.

Step 3

Frying Maodoufu:

Heat a pan and pour in sufficient oil. Heat it until it reaches 70% heat. Gently put the fermented Maodoufu and fry it over medium-low heat.

After the Maodoufu shows a uniform golden color, take it out with a colander and drain the oil for later use.

Step 4

Stir-frying ingredients:

Pour 15 milliliters of oil into the pan again. After the oil is hot, put in the cut pork grains and stir-fry continuously until the surface is slightly charred and fragrant.

Then add chopped scallions, minced ginger and 10 grams of fermented chili paste and quickly stir-fry evenly.

Step 5

Prepare soup:

Add the cut winter bamboo shoot grains and mushroom grains to the pan in sequence. After stir-frying a few times, pour in an appropriate amount of clear water.

Add 5 grams of salt and 10 milliliters of soy sauce, stir evenly, adjust the heat to high and boil the soup.

Step 6

Simmer for flavor:

Put the fried Maodoufu into the boiling soup and gently turn it to make it evenly coated with the soup.

Then cover the pot and simmer over low heat for a few minutes to let the Maodoufu fully absorb the delicious taste of the soup. After it is flavored, it can be taken out and served on a plate.