Materials
Beancurd 4 pcs
Minced Fat-lean
Pork 100 g
Broad Bean Paste 40
g
Water 1/4 cup
Sauce
Adequate amount of
lard (or peanut oil)
chopped
ginger
cornflour
salt
light soy sauce
chicken powder
chopped
garlic
red chili oil
chopped spring onion
chili
powder
Steps
1) Cut the beancurd
into dices, scald in boiling water with a little salt, drain for use
2)
Heat oil (better with lard) in wok, stir fry the pork until cooked
3)
Add chili powder and chopper ginger, board bean paste, stir fry to mix
well
4) Sprinkle a little yellow wine (if any), then add chopped garlic
and light soy sauce
5) Put the scalded beancurd, stir for a while, add
water then stir well
6) Stir cornflour solution when it boiled,
sprinkle the red chili oil in
7) Stir slowly for 2-3 minutes, dish up,
sprinkle chopped spring onion, serve
Remark
tbsp - table spoon
Broad Bean Paste
purchased in food-shop of China-town or replaced by minced Garlic Red
Chili sauces, sold in supermarket
Sauce and Spicy Taste according to your
favour, more or less
