Ingredients:Bean curd sheet10 pieces,Mutton100 grams,Chinese leek50 grams, Pixianfermented bean paste30 grams,Sichuan pepper powder.5 gram,Fine salt2 grams,Soysauce10 grams,Black pepper powder.5 gram,Monosodium glutamate (MSG)1 gram, 20 grams of cornstarch, 3 grams of baking soda, 250 milliliters of clear broth,Pork oil100 grams.

Preparation:1. Cut the bean curd sheet into strips about 6.6 cm long and 3 mm wide, soak in boiling water (with 3 grams of baking soda) for 5 minutes, then remove and wash twice with fresh water, and finally rinse with clear water.Cut the mutton into strips about 6.6 cm long and 3 mm thick, mix with salt and cornstarch, stir-fry in a bowl until cooked, set aside. Cut the Chinese leek into 3 cm pieces.

2. Heat the wok on high heat, add oil and heat to six-tenths hot, then add mutton strips, stir-fry until cooked, transfer to a bowl.In another pan, heat the oil to three-tenths hot, add fermented bean paste and stir-fry until fragrant and red. Add clear broth, bring to boil and simmer for aroma, strain out the bean paste residue, then add soysauce, drained bean curd strips, cooked mutton, cook until well flavored, add MSG, thicken with a light sauce, reduce the juice, add Chinese leek, stir evenly, serve in a dish, sprinkle with Sichuan pepper powder.

Characteristics: Rich and fragrant, slightly spicy and numbing.

Operational Tips:

1. The bean curd strips should not be cut too thin; the boiling water soaking time should be short, wash thoroughly to remove the alkaline taste with cold water.

2. Ensure that the bean curd is well flavored when cooking; pay attention to heat control, stir-fry the fermented bean paste until fragrant.