Spicy Dou Fu – Sichuan Style

Putonghua : ma puo dou fu

Ingredients
Hard 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, Zanthoxylum Oil, Chopped Apring Onion, Chopped Chili

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 chopped chili and chopper ginger, board bean paste, stir fry to mix well
4) Sprinkle a little Shaoxing 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 and zanthoxylum oil in
7) Stir slowly for 2-3 minutes, dish up, sprinkle chopped spring onion, serve 

Remark
tbsp – table spoon
Broad Bean Paste can be replaced by minced Garlic Red Chili sauces, sold in supermarket
Sauce and Spicy Taste according to your favour, more or less