What is your favorite traditional Hakka food?

I have eaten a lot of Hakka dishes in the past. The taste is very fragrant and rich, and I still have endless aftertaste.

There is a kind of "stuffed" in Hakka cuisine, which is currently my favorite, including stuffed tofu, stuffed bitter melon, stuffed eggplant, stuffed mushrooms, etc.

After eating stuffed three treasures in a Hakka restaurant, I have been thinking about them and hope to have the opportunity to eat them again.

The year before last, I tried to make Yong Tau Foo, stuffed bitter melon and stuffed mushrooms. Among them, Yong Tau Foo failed, and the other two tasted okay.

Later, I continued to make stuffed bitter melon and stuffed mushrooms several times.

In the summer, I often eat bitter melon, which is easier to reduce the heat. In the past, I could only stir-fry bitter melon with meat, but now that I can make stuffed bitter melon, I have another new method.

When making stuffed bitter melon, first cut the bitter melon into cylindrical shapes, scoop out the scoops and seeds inside, and then blanch them in boiling water.

Next, chop the meat into minced meat, just like making dumpling fillings. Of course, you can also use a meat grinder to mince it, which is easier.

Add salt, soy sauce and spices to the meat filling, stir evenly, then fill the middle of the bitter melon with the meat filling.

After stuffing the meat filling, place the bitter melon on a plate and put it into a pot over water to steam until cooked. Then stir-fry the scallion oil and pour it on top of the stuffed bitter melon.