Mom's favorite dish, I've always wanted to eat it, and this time I finally fulfilled her wish.But there's too much meat stuffed in, mom said the taste is good but it's too hard with a bad texture.Ah, I want to say: You are my mother after all, so of course more meat should be used.But jokes aside, for next time we really do need to stuff the meat less dense to achieve better texture.

　　 Tofu SkinMeat Filling Ingredients and Tools

Main Ingredients:PorkFilling (200g)Oil-Fried Tofu Skin(15 pieces)Chinese Mustard Spinach (100g)
Seasonings: Green Onion ( )GingerPowder ( )Dark Soy Sauce( )Sichuan PepperPowder ( ) Sesame Oil ( ) Salt ( ) Sugar ( )
Utensils: Wok

　　 How to Stuff Tofu Skin:

 1. Marinate the meat filling with, ginger powder, dark soy sauce, salt, chopped green onion, and sesame oil.  2. Make a hole in the oil-fried tofu skin with a chopstick and stir inside without puncturing it.Gently stuff the meat filling into the tofu skin, trying to fill as much as possible but not bursting it.Dip the open edge of the stuffed tofu skin in egg wash.  3. Heat oil in a wok and sauté garlic and ginger.  4. Place the tofu skin with the open edge facing down in the oil.  5. Once the filling is set, add boiling water, season with salt and a little sugar, and simmer until the meat is fully cooked. Thicken with cornstarch.  6. Blanch the Chinese mustard spinach and arrange it on the plate. Pour the tofu skin and its broth over the spinach to serve.

Tip:

The meat filling should be mixed with water to prevent it from being too dense, improving the texture.

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