1.1/2 pcs. beancurd of the firmer variety
3 oz. pork
1 flat tablespoon broad-bean hot sauce
1 flat tablespoon chilli paste
2 oz. garlic seedlings
2 teaspoons soya sauce
2 teaspoons cooking wine
1/3 teaspoon gourmet powder
2 teaspoons cornflour
5 tablespoons lard
1) Cut beancurd into pieces of 1.1/2X1X3/8 inches.
Trim and wash garlic seedlings, and cut into 1.1/4-inch lengths.
Chop fine broad-bean sauce and chili paste together.
2) Heat pan and melt lard; tip pan around so that the bottom is well covered with lard. Arrange beancurd pieces well in pan and sauté on one side till brown. Do not touch the beancurd at this stage or the pieces will be crushed; but turn around pan from time to time so that they may be evenly heated and colored. When one side is done, turn them over with a slice and sauté the other side till brown. Remove from pan.
3) Empty pan of lard except a little at the bottom. Stir-fry pork slices, scattering them. Add chilli paste and continue to stir-fry on low flame till it smells good and the oil turns red. Pour in about 3/4 cups of boiling water and add soya sauce, cooking wine and gourmet powder, followed with fried beancurd. Keep it at a boil for 10 minutes. Dilute cornflour with water and thicken stock. Transfer to deep dish with garlic seedlings sprinkled on top before serving.
(1) For step 2, the beancurd needs only be sautéed till its color changes. Over-frying will deprive it of its tenderness.
(2) For those who do not like their food so hot, chilli paste may be replaced by a little Chinese peppercorn, star anise and cinnamon (or "five spice powder") to make the dish spicy.
(3) In China, this dish with its delicious, aromatic and hot taste is meant to go with rice.