1 full pint of fish paste,about 2 lb
1 stalk cilantro,wash and chopped
1 stalk scallion,wash and chopped
1 tbsp salt
1 tbsp white ground pepper
1 tsp sugar
*combine and mix above ingredients in a medium bowl well*
6 pieces long red and green pepper ( seeds remove)
1 large piece frozen tofu sheet ,cut to 6-8 pieces (fu-chok)
8 pieces fried tofu ball (taufu bok),slit half open
some water for sealing
5-6 cloves fresh garlic,peel and chopped
2 tbsp tauchu sauce (fermented ground black beans sauce)
1 tbsp chicken bouillon flavour powder
2 tbsp sugar
100 ml water ,plus extra if too dry for sauce
1 cup oil for frying
1:Wash long red and green pepper,cut slit and remove seeds,set aside for stuffing.Cut dried bean curd ball in slit or half open to stuff fish paste.Use butter spreader to spread fish paste about 2 tbsp on each cut frozen bean curd sheet,then wrap few lap over the bean curd sheet again with fish paste. Use some water with fingers to smooth the paste over the surface of red pepper.Stuff all long red pepper,bean curd sheet and ball until fish paste finish,set aside for pan-fry.
2:Prepare skillet or wok with oil at medium heat .Pan-fry all stuffed
fish paste on both side of the stuffing until cooked,about 2-3 minutes.
3:Use the same skillet with the leftover oil, from pan-fried to fry chopped garlic until fragrant,then add in ground fermented black beans sauce,salt,sugar,chicken bouillon and water until bubble.
4:Add in all pan-fried stuffed pepper,bean curd (taufu bok) and bean curd sheet (fu chok) into the bubbly sauce.Check the seasoning,mix well the stuffed Yeung Tau Foo with black bean sauce .Remove from heat.