Preparation: tofu cut into 1 cm square d, into the container, pour 1000 grams of boiling water, soaked for about 10 minutes, poured into the funnel draining. Onion, ginger, garlic, wash, cut into fine powder. Wok set on high heat, add 50 grams of oil to heat, under the minced meat stir-fried to color, add onions, ginger, garlic, stir-fry aroma, into the soybean sauce, stir-fry red oil. Diced tofu into the pot, add bone broth, monosodium glutamate, boil with wet starch thickening, pour 50 grams of vegetarian oil, turn the pot, gently push the spoon a few times, pour red oil, sprinkle pepper, out of the pot to install a deep pot of soup on the table.
Characteristics: golden red color, spicy flavor, fresh and delicious.
The Recipe
Rating:Rate this recipe
Prep Time:15 minutes
Cook Time:20 minutes
The Recipe
Rating:Rate this recipe
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Servings:4
Ingredients
Forthe Marinade:
6 oz.ground pork
1 tsp.soy sauce
1 tsp.soy sauce
2 tsps.cornstarch
2 tsps.cornstarch
Forthe Sauce:
1 cup water
1/2 tsp.sesame oil
1 Tbsp. .vegetable oil
1 tsp.minced garlic
1 tsp.hot bean paste
1/4 tsp.ground Sichuan peppercorns,toasted
1/4 cup chopped water chestnuts
2 green onions,trimmed and cut into 1/2 inch pieces
1 package (14-ounces) soft tofu,drained and cut into 1/2-inch cubes <
Instructions
1.Pour enough warm water over the mushrooms in a small bowl to cover them completely.Soak until softened,about 20 minutes. Discard the stem and chop the caps coarsely.
2. Marinate the pork:Stir the ground pork,soy sauce and cornstarch together until evenly Discard the stem and chop the caps coarsely.
2.Marinate the pork:Stir the ground pork,soy sauce and cornstarch together until evenly distributed.
3.Prepare the sauce:Stir the water,soy sauce and sesame oil together in a small bowl.
4.Heat a wok over high heat until hot. Add the oil and swirl to coat the sides.Add the garlic and stir-fry until fragrant about 20 seconds.Add the pork,hot bean paste and peppercorns and stir- fry until the pork is crumbly. Add the garlic and stir-fry until fragrant about 20 seconds.Add the pork,hot bean paste and peppercorns and stir-fry until the pork is crumbly,2 to 3 minutes.
5.Pour the sauce into the wok,then stir in the water chestnuts and green onions. Slide the tofu into the wok,and stir gently to coat the tofu with the sauce and heat through,2-4 minutes.
6.Pour in the dissolved cornstarch and cook gently,stirring, until the sauce thickens,about 1 minute. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens,about 1 minute.Spoon the tofu and sauce onto a serving platter and serve hot.