¡¡¡¡¡¡Material: Beancurd, ¡MMinced Fat-lean Pork, Broad Bean Paste, Water

¡¡¡¡¡¡Ingredients: Chili powder, red chili oil, salt, cornflour, chopped spring onion,

¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡lard (or peanut oil), chopped ginger£¬light soy source,

¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡chicken powder£¬chopped garlic

¡¡¡¡¡¡¡¡ Broad Bean Paste can be purchased from supermarkets in China-town

¡¡¡¡¡¡¡¡¡¡¡¡Also can be replaced by minced Garlic Red Chili sauces, sold in supermarket

¡¡¡¡¡¡¡¡¡¡¡¡The degree of spicy taste should be adjusted according to your favour

¡¡¡¡Step 1.

¡¡¡¡¡¡Cut the beancurd into dices, scald in boiling water with a little salt, drain for use

¡¡¡¡Step 2.

¡¡¡¡Heat oil (better with lard) in wok, stir fry the pork until cooked

¡¡¡¡Step 3.

¡¡¡¡Add chili powder and chopper ginger, board bean paste, stir fry to mix well

¡¡¡¡

¡¡¡¡Step 4.

¡¡¡¡Sprinkle a little yellow wine (if any), then add chopped garlic and light soy sauce

¡¡¡¡

¡¡¡¡Step 5.

¡¡¡¡Put the scalded beancurd, stir for a while, add water then stir well

¡¡¡¡¡¡¡¡¡¡¡¡¡¡

¡¡¡¡Step 6.

¡¡¡¡Stir cornflour solution when it boiled, sprinkle the red chili oil in

¡¡¡¡¡¡¡¡¡¡¡¡¡¡

¡¡¡¡Step 7.

¡¡¡¡Stir slowly for 2-3 minutes, dish up, sprinkle chopped spring onion, serve

DONE !

¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡Go to top