Traditional Hakka Yong Tau Foo 祖传客家酿豆腐

Name: Traditional Hakka Yong Tau Foo 祖传客家酿豆腐
Cuisine: Asian, Japanese
Ingredients: Making the soup stock; ——; 200g of dried anchovies (ikan billis) – wash & drain; 200g of soya bean – soak for 1 hour; 4L of water; 3.5 teaspoons of salt; 2 teaspoons of sugar; Making the Yong Tau Foo; ——; 600g of minced pork; 50g of shredded dried cuttlefish (grounded); 200g of fish paste or mackerel fish; 1 tablespoon of cornflour; 1 teaspoon of salt; 2 tablespoons of light soya sauce; A few dashes of white pepper; A few pieces of vegetables of your choice; A few firm beancurd and beancurd puff; Making the gravy for dry Yong Tau Foo & Vermicelli; ——; 4 cloves of garlic – minced; 1 tablespoon of light soya sauce; 1 tablespoon of fermented black soya bean paste; 1 tablespoon of oyster sauce; 2 tablespoons of dark soya sauce (premium grade); 200g of minced pork; A few dashes of white pepper; 700ml of Yong Tau Foo soup stock; 1 teaspoon of sugar; Some cornstarch solution (mix cornflour with water)