Ingredients (for 4):
- Hard tofu - 2
- Pork - 200 g
- Salted fish - 1/2 piece
- Soybean - 100 g
- Green garlic - 2
- Spring onion - 3
- Chicken broth - 500 ml
- White pepper powder - 1/2 tsp
Procedures:
1. Soak the soybeans in water for 3 hours. Then drip dry.
2. Heat a cup of oil, and then put the soybeans to deep fry until crunchy.
3. Remove the soybeans and use kitchen paper to soak up the excessive oil.
4. Remove the green part of spring onion and cut the white part to small pieces.
5. Cut the green garlic into small sections about 6cm long, then slightly smash the bulb to release flavours.
6. Steam the salted fish for 3 minutes.
7. Remove the fish skin and bones, then mash the salted fish finely.
8. Mince the pork finely.
9. Mix the salted fish into the pork, and also add in the spring onion. Swirl in one direction and mix well.
10. Cut the hard tofu into 8 pieces.
11. Scoop out some tofu on the cut surface, and then stuff the pork in.
12. Pan-fry the tofu with the side of pork facing down, until golden. No need to pan-fry the other sides.
13. Remove the tofu for later use.
14. Heat the clay pot up, and then add chicken broth and put in the green garlic. Season with white pepper powder.
15. When the broth boils, add the tofu in, and then cover with lid and turn to low heat to simmer for 15 minutes.
16. Add the soybeans and cook until the broth boils again, then serve.
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