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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
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