3 pcs. (about 3 cups) beancurd of the firmer variety
5 oz. minced pork
6 tablespoons peanut oil
3 tablespoons wheat flour
1/2 teaspoon salt
2 teaspoons cooking wine
1/2 teaspoon gourmet powder
1 teaspoon minced scallion
1 teaspoon minced ginger root
1/2 teaspoon sesame oil
1) Steam beancurd in a closed steamer for 20 minutes. Cut it, when cool, in slices of 1.1/2X1X1/8 inches.
Mix minced pork with salt (1/4 teaspoon), gourmet powder (1/4 teaspoon) and cooking wine (1 teaspoon) as well as minced scallion and ginger root.
Break eggs on flour and mix into a batter.
2) Place beancurd slices on working board. Dry them with a piece of clean cloth. Dip a small knife in water and use it to spread seasoned mince smoothly on half of the slices. Cover these with the other half of the slices. These will be the "beancurd boxes".
3) Heat frying pan on fire and pour in peanut oil and, when it begins to bubble, coat "boxes" evenly with egg-batter and sauté in oil until both sides are browned. (When frying, use medium fire and tip the pan and move the "boxes" around from time to time so that they are evenly fried and browned.)
4) Empty the pan but keep a little oil. Put in 3/4 cup of boiling water. Return fried "beancurd boxes" to pan. Bring to a boil on high flame. Add salt (1/4 teaspoon), gourmet powder (1/4 teaspoon) and cooking wine (1 teaspoon). Keep on simmering on low flame till sauce is almost dry. Sprinkle on sesame oil and serve.
(1) This way of cooking (sautéing followed by simmering) is typical of Shandong cuisine and the resultant dish is usually tender and flavorsome.
(2) The beancurd "boxes" after being coated may also be deep-fried till dark brown. Deep frying gives an even coloring and keeps a neat form.
(3) This recipe may be followed with pure beancurd pieces without mince, but some mushroom slices (fresh or dried) should be added to the simmering sauce for taste.