janet
2008-03-19, 02:35 PM
Spicy Sichuan Style Dou Fu /麻婆豆腐
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
Cut the beancurd into dices, scald in boiling water with a little salt, drain for use
Heat oil (better with lard) in wok, stir fry the pork until cooked
Add chili powder and chopper ginger, board bean paste, stir fry to mix well
Sprinkle a little yellow wine (if any), then add chopped garlic and light soy sauce
Put the scalded beancurd, stir for a while, add water then stir well
Stir cornflour solution when it boiled, sprinkle the red chili oil in
Stir slowly for 2-3 minutes, dish up, sprinkle chopped spring onion, serve
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
Cut the beancurd into dices, scald in boiling water with a little salt, drain for use
Heat oil (better with lard) in wok, stir fry the pork until cooked
Add chili powder and chopper ginger, board bean paste, stir fry to mix well
Sprinkle a little yellow wine (if any), then add chopped garlic and light soy sauce
Put the scalded beancurd, stir for a while, add water then stir well
Stir cornflour solution when it boiled, sprinkle the red chili oil in
Stir slowly for 2-3 minutes, dish up, sprinkle chopped spring onion, serve