Pocket tofu,

Raw materials;

3 pieces of tender tofu, 1.8 pieces of fish meat, 3 egg whites, a little ham, 6 yuan of bean flour, a little baking soda, 3 pounds of thick hen soup, 3 yuan of shao wine, a little salt, a little pepper.

Manufacturing method;

Tofu to remove the surrounding skin with a knife back mashed, squeezed dry, with the back of the knife to pound the fish meat, together with bean flour, soda, salt, ham fine grains and egg whites mixed into the tofu mixed evenly, in the use of spice spoon continuously into about 70% of the boiling oil pot fried golden brown, drip dry, poured into the boiling broth to rinse, take its oil flavor, fish up and pour into the chicken broth juice, add Shao wine with a low heat to cook for about 5 minutes. When cooking, add pepper to a bowl.

Features;

Rich in flavor and delicious, rich in nutrients, shaped like a rice bag, containing a delicate pulp bag, hence the name; "pocket tofu"