客家酿豆腐Hakka Stuffed Vegetable & Beancurd

 Ingredients for the fillings:
500 g              Mackerel ( I used ready mackerel fish paste)
150 g               Minced Pork (with fats)
    2 tsp            Salted Fish (pan fry & mashed)
A dash of pepper and salt to taste
1 no                  Big Brinjals
4 no                  Red Chili
8 no                  Lady Fingers
2 pc                  Beancurd, cut into 2 pieces
8 pc                   Tao Foo Pok
For Fish Ball: Scraped out the flesh, make into small balls and soaked i salt water
2 liter                 Broth
1 stalk                Chopped Spring Onion
Method:
1)  Well mix the fish paste, minced pork, pepper and salt to taste.  Set aside.
2)  Stuffed the fillings in all the prepared beancurd, taufu foo pok,  brinjals, red chili, lady fingers...etc.
3)  Heat oil deep-fry all the stuffed vegetable & beancurd. Set aside.
4)  Bring to boil the broth, then add in all the fried stuffed vegetable & beancurd.
5)  Let simmer for 5 to 10 minutes.
6)  Garnish with chopped spring onion.
7)  Serve with white steamed rice or noodles.