2 pcs. (2 cups) beancurd
2 large stalks (2 oz.) scallion, trimmed
2 tablespoons soya sauce
1 tablespoon cooking wine
a pinch each of salt and gourmet powder
2.1/2 cups peanut oil (consumption about 10%)
1) Cut beancurd into pieces of inches. Wipe moisture off with a piece of dry cloth.
Cut scallions lengthwise into quarters and then cut across into 2-inch lengths.
Trim chillies of stems and seeds.
2) Heat fry pan on fire and pour in peanut oil. When the oil smokes, put in beancurd piece by piece and fry till brown. Drain.
Empty pan of oil except a little at the bottom. Fry chillies till dark purple; then add scallion and stir-fry till yellow. Add soya sauce, cooking wine, salt, a cup of boiling water and gourmet powder, to be followed with beancurd. Cover lid and simmer for 15 minutes. Serve when sauce is reduced.
(1) With a little variation, this recipe may be followed to make:
(a) "Hot Chicken Pieces with Scallion" - Cut chicken with bones into walnut-size pieces (or smaller pieces if chicken is boned); mix with a little soya sauce and cooking wine and allow to set and pick on color; deep-fry till chicken is browned; follow the rest of the steps.
(b) "Hot Beef (or Mutton) with Scallion" - Simmer beef or mutton, as for "Beef in Clear Soup", till done but still firm; make sauce with scallion and seasonings; put in beef and simmer a little while. (The sauce should be reduced to about 1/3 of the dish, not more.)
(c) "Hot Fish with Scallion" - Cut fish into pieces; mix with a little soya sauce and cooking wine; allow to set and then fry fish; and proceed with the remaining steps of this recipe. The addition of a little liquor and sugar will help to remove fishy smell, if any.
(2) Dishes cooked this way may be served either warm or cold.