Ingredients

　　NorthTofu1 block

　　Porkminced 100g

Pixiandoubanjiang sauceBean paste30ml

　　Garlic15ml

　　A small pieceChili

　　1 tablespoonSoysauce

　　1 tablespoonSalt as needed

Granulated sugar 1 teaspoon

Starch 1 teaspoon

Stock 200ml

Oil as needed

Sichuan peppercorn

　　Powder as neededGreen onion

　　1 stalkMopian TofuPreparation stepsPrepare the ingredients.

1. Prepare the ingredients.

2. Dice the ginger, cut the green onions into segments, chop the fermented black beans and doubanjiang sauce.

3. Cut the tofu into pieces.

4. Blanch the tofu in hot water with a little salt.

5. Remove the tofu from the boiling water.

6. Soak it in clean water.

7. Heat oil in a pan.

8. Stir-frythe minced meat.9. Cook the meat until it turns slightly golden, then add doubanjiang and fermented black beans.

10. Add ginger

11. Stir-fry until the meat is well-coated with color.

12. Pour in the stock or water.

13. Bring to a boil.

14. Add the blanched tofu and cook for 3 minutes.

15. Add the green onion segments.

16. Season with soysauce, sugar, and salt as needed.

17. Mix starch with water and pour into the pot.

18. Stir to blend the sauce, serve in a bowl and sprinkle with Sichuan peppercorn powder if desired.

Cooking tipChoose

Beeffor a more authentic taste.Toast the Sichuan peppercorns over low heat without oil until fragrant, cool before grinding to use, best quality.

Toast the Sichuan peppercorns over low heat without oil until they change color and release their aroma, cool them down before grinding them, for best results.