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 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 |
