Bean Curd Dices In Hot Spicy Sauce
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