Yong Tau Foo Pao

Pork belly 1kg	Glutinous rice 1kg
Taro 1kg	Tofu puffs 80
Agaric Several	Shiitake mushrooms Several
Onions a handful	Peanuts Several

How to make Yong Tau Foo Pao

Step 1

Required ingredients

Step 2

A handful of green onions

Step 3

One taro, 1kg

Step 4

Soak the glutinous rice for two hours in water that is about 50 degrees and slightly hot to the touch.

Step 5

80 soaked tofu

Step 6

For pork, be sure to buy pork belly. The poster had leftovers in the refrigerator, so he didn’t buy pork belly. The meat of pork belly is tender and alternately fat and thin.

Step 7

Microwave the peanuts for 7 minutes, flipping once during this time, and you can easily rub the skin into them.

Step 8

Step 1: Chop the fungus and shiitake mushrooms. The author chops them purely by hand. If you like to use a machine, it doesn’t matter╮(╯_╰)╭

Step 9

Shredded taro

Step 10

Then chop the taro into small pieces. Don’t chop it too much. Keep the fiber of the taro. If the machine crushes it, it will turn into mud.

Step 11

Chop the green onion into two parts: white and green.

Step 12

Pork cubes

Step 13

Chop into rice-sized pieces

Step 14

Rub the skin of peanuts and blow them off

Step 15

Pound in mortar

Step 16

I fried the chopped taro in a pan, so I only used a tablespoon of oil to fry it until fragrant.

Step 17

Stir-fry: Add a spoonful of oil to the pan and fry the green onions until white

Step 18

Pour in the minced meat and stir-fry until slightly oily

Step 19

Add a small spoonful of rice wine, stir-fry, then add shiitake mushrooms, black fungus and chopped peanuts

Step 20

Add the fried taro to the filling

Step 21

Add two small spoons of oil, the small spoon used in ordinary induction cookers, and then use a bowl to mix half a teaspoon of salt, six small spoons of light soy sauce, and two small spoons of oyster sauce. The small spoon is a ceramic spoon used for drinking soup, with your thumb If it's that big, add the seasonings and stir-fry for five minutes. Check the bottom of the pot for the fillings. There should be no excess oil.

Step 22

Overstuff the glutinous rice, drain it, add the fillings, and stir-fry over low heat until cooked through.

Step 23

Add the remaining chopped green onions, stir-fry evenly, and the filling is ready

Step 24

To soak the tofu, tear off a small lid at the top and stuff the glutinous rice into it. It needs to be gentle, but the stuffing needs to be firm to make it delicious.

Step 25

Stuffed tofu soaked semi-finished product

Step 26

Steam in a pressure cooker. Don't use too much water. If the water comes into contact with the tofu bubbles after boiling, it will soak the tofu bubbles and affect the taste. Use high heat and medium heat for 20 minutes. Yong Tau Foo Pao cooking tips

When frying the fillings, please do not add too much oil to avoid the finished product being too greasy. After the fillings are fried, the taste will be a little lighter than the usual taste. Otherwise, the steamed finished product will be A bit salty. Because it is made for sharing, the portion is large. If it is small, please reduce the ingredients in proportion