Bean Curd Dices In Hot Spicy Sauce

Putonghua : ba bao dou fu

 
Ingredients
Hard Bean Curd  3 pcs           Pork  200 g           Canned Bamboo Shoot  50 g         Dry Black Mushroom  4 pcs
Green Pepper  2 pcs           Red Pepper  2 pc           Small size Dry Shrimp  2 tbsp
Chopped Spring Onion  1 tbsp          Mash Ginger  1/2 tbsp

Seasoning
Mashed Ginger  1/4 tbsp              Shaoxing Wine  1/3 tbsp             Light Soy Sauce  1 tbsp
Oil  1/3 tbsp            Corn Floor  1/2 tbsp

Sauce
Sugar  2 tbsp           Shaoxing Wine  1 tbsp            Light Soy Sauce  3 tbsp          Dark Soy Sauce  1/3 tbsp
Broad Bean Paste  1 tbsp            Water  2 tbsp            Corn Flour  1/3 tbsp
Red Hot Pepper oil (option)  1/2 tbsp

Steps
1) Wash bean curd then place on a flat container, add on another flat container
2) After 30 minutes, beancurd is dried and harder  by pressure, chop into dices
3) Cut pork into dices, marinate 10 minutes with seasoning
4) Soak dry black mushroom until soft, wash and chop into dices
5) Remove seeds of green and red pepper, chop into dices
6) Soak canned bamboo shoot for 30 minutes, chop into dices
7) Soak dry shrimps for 60 minutes by warm water, wipe dry
8) Heat wok with 4 tbsp of oil, add in mashed ginger and chopped spring onion
9) Add in chopped red and green pepper, stir fry, then add dry shrimp
10) Stir fry well, add pork dices sauce, stir fry until sauce is boiled
11) Add in bamboo shoot, chopped mushroom and bean curd dices
12) Keep stir fry until sauce almost dry, dish up and serve

Remark
tbsp – table spoon