Nana is an authentic Hakka from Wuhua, Meizhou.


4 pieces of tofu
150g pork
A little scallion
A little garlic
Moderate amount (about 3 teaspoons) of soy sauce
A little starch
Moderate amount of water
A little pepper
1 teaspoon salt


Step 1
Wash the pork, garlic and scallions and prepare them. Pepper, raw meal and soy sauce are ready

Step 2
Mince meat: put a little pepper, three pieces of garlic and a little salt in it

Step 3
Use chopsticks to put the chopped pork stuffing into the middle of tofu

Step 4
Hot oil pot, pay attention not to have moisture, so it is not easy to stick pot

Step 5
Then put the bean curd in the hot oil pan one by one and fry it until golden yellow (medium heat). Fry it yellow on one side (it is not recommended to fry it on both sides. The bean curd is not delicious when it is old). Sprinkle a little salt on the bean curd during the frying process

Step 6
Fry until golden brown on one side (about 6 minutes), then put half a bowl of water in the pan and simmer for 3 minutes. When the water is almost finished, thicken the tofu and roll it