釀豆卜 Stuffed Tofu Puff **字幕 CC Eng. Sub**

🟢材料：
絞碎豬肉 500克
豆腐卜 230克
薑、蒜頭 適量
豆豉醬 1湯匙
紹興酒 1茶匙
澱粉水 (1湯匙水+1湯匙澱粉)
生抽 1茶匙
老抽 1茶匙
糖 1茶匙
鹽 1/2茶匙
胡椒粉、油 少許

🟢步驟：
1️⃣ 把絞碎豬肉放入碗中，加入少許薑汁、胡椒粉、1/2茶匙鹽、1茶匙糖、1茶匙生抽、1茶匙老抽、1茶匙紹興酒、澱粉水拌勻，加入少許油醃半小時。
2️⃣ 豆腐卜用熱水洗淨，用刀在上方割一個洞，把豬肉釀入豆腐中。
3️⃣ 平底鍋中倒入少許油，豆腐卜有豬肉的一面朝下，煎至微黃色，加入蒜蓉和豆豉醬拌炒。
4️⃣ 加入適量的熱水，豆腐卜燜煮15分鐘，勾芡即可上碟食用。

🟢Ingredients:
Minced pork - 500g
Tofu puffs - 230g
Ginger, garlic - as needed
Fermented black bean sauce - 1 tablespoon
Shaoxing wine - 1 teaspoon
Starch water (1 tablespoon water + 1 tablespoon starch)
Light soy sauce - 1 teaspoon
Dark soy sauce - 1 teaspoon
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
White pepper powder, oil - as needed

🟢Cooking Directions:
1️⃣ In a bowl, mix the minced pork with a small amount of ginger juice, a pinch of white pepper powder, 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon Shaoxing wine and starch water. Marinate with a small amount of oil for half an hour.
2️⃣ Wash the tofu puffs with hot water and cut a hole in the top with a knife. Stuff the pork mixture into the tofu puffs.
3️⃣ Heat some oil in a pan, and place the stuffed tofu puffs in the pan with the pork side down. Fry until slightly golden, then add garlic and fermented black bean sauce, stir-fry.
4️⃣ Add moderate amount of hot water to the tofu puffs, and simmer for 15 minutes. Thicken the sauce with cornstarch and serve.

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