4 Raw Material Requirements
4.1 Main and Supporting Ingredients
500 grams of white yam, should comply with the relevant provisions of NY/T 1049-2023.
250 grams of Nanxiong bean curd puffs, should comply with the relevant provisions of GB/T 22106-2008.
50 grams of pork fat crumbles, should comply with the relevant provisions of GB 2707.
50 grams of wet winter mushrooms, should comply with the relevant provisions of GB/T 38581-2020.
25 grams of wet shrimp flakes, should comply with the relevant provisions of SC/T 3204-2021.
100 grams of radish (or 50 grams of winter bamboo shoots), should comply with the relevant provisions of NY/T 1267-2007.
10 grams of fried large earth fish crumbs, should comply with the relevant provisions of GB 10136-2015.
50 grams of salted duck intestines, should comply with the relevant provisions of GB 2730-2015.
50 grams of water caltrops, should comply with the relevant provisions of NY/T 1080-2006.
4.2 Seasoning
10 grams of chopped green onions, should comply with the relevant provisions of NY/T 744-2020.
4.3 Flavorings
2 grams of refined salt, should comply with the relevant provisions of T/JSQA 008-2020.
5 grams of monosodium glutamate (MSG), should comply with the relevant provisions of GB 2720.
3 grams of white sugar, should comply with the relevant provisions of GB/T 317-2018.
5 grams of oyster sauce, should comply with the relevant provisions of GB/T 21999-2008 and GB 12456-2021.
5 grams of light soy sauce, should comply with the relevant provisions of GB 2717-2018.
10 grams of rice wine, should comply with the relevant provisions of T/JSJLXH 001-2022.
10 grams of wet starch, should comply with the relevant provisions of GB 31637-2016.
1 gram of sesame oil, should comply with the relevant provisions of GB/T 8233-2018.
1 gram of black pepper powder, should comply with the relevant provisions of DB46/T 33-2004.
200 grams of broth, should comply with the relevant provisions of GB 2707 and GB 5749.
300 grams of edible oil, should comply with the relevant provisions of GB 2716-2018.
5 Process Flow
5.1 Peel and mash the yam, cut the pork fat crumbles, wet winter mushrooms, wet shrimp flakes, radish (or winter bamboo shoots) into small pieces, and mince the large earth fish.
5.2 Heat a wok with oil, add pig lard (a little chicken oil is recommended), pork fat crumbles, radish pieces, wet shrimp flakes, minced large earth fish, and seasonings including refined salt, MSG, chicken powder, oyster sauce. Stir-fry until fragrant, then add the mashed yam and stir-fry until it's about 70% cooked. Add chopped green onions and stir well before removing from heat and setting aside.
5.3 Open a small hole in the Nanxiong bean curd puffs and stuff them with the cooked yam filling. Seal the openings smoothly and set aside.
5.4 Arrange the stuffed tofu on a plate, steam for about 30 minutes over medium heat, then remove from heat.
5.5 Add broth made from pig bones, lean meat, and old chicken, add oyster sauce, black pepper powder, and sesame oil, thicken with a light sauce, and pour it over the steamed stuffed tofu. Garnish with chopped green onions before serving.