豆腐食谱：详细步骤客家酿豆腐食谱！Tofu recipe: Malaysia-style Hakka Yong Tau Fu.

酿豆腐 Yong Tau Fu is one of the many famous Hakka dishes and we used to have it at home. However, everyone has their version and secret seasoning, and so do I. So I am sharing this recipe with you all, especially how to prepare the minced pork. 酿豆腐是一道家喻户晓的客家菜，也是我家里最爱的之一。每家每户都会有自己的版本；自己的秘方。今天我想和大家分享我的食谱，尤其是在准备猪肉馅这一方面。 Ingredients 材料 800g minced pork 猪肉碎 10 cloves of Garlic 蒜头 1 - 2 tsp white pepper powder 胡椒粉 2 - 3 tbsp Oyster Sauce 蚝油 1 - 2 tsp Sesame Oil。麻油 1 tsp Shao Xing Wine 绍兴酒 1 tbsp Cornstarch 玉米粉 The rest is vegetables and chillies to be used, besides tau fu pok, tau fu, bitter gourd, brinjal, and lady fingers. There are other vegetables you may use as long as they can hold up the minced meat. In Vietnam, they use betel leaves too to wrap the minced meat. 还有也需要到要酿的材料有如辣椒，豆腐卜，豆腐，茄子，秋葵，苦瓜等等。在越南，他们也会用山栳叶来裹肉馅