Ma Po's Bean Curd Recipe
Ingredients
| Bean curd square | 4 | |
| Garlic | 2 Clove (5gm), chopped | |
| Ginger | 1 Teaspoon, chopped | |
| Onion | 2 Teaspoon, chopped | |
| Pork | 60 Gram, minced | |
| Chilli | 2 Teaspoon | |
| Sherry | 1 Tablespoon (Seasoning sauce:) | |
| Soy sauce | 1 1/2 Tablespoon (Seasoning sauce:) | |
| Water | 200 Milliliter (Seasoning sauce:) | |
| Monosodium glutamate | 1/2 Teaspoon (Seasoning sauce:) | |
| Salt | 1 Pinch (Seasoning sauce:) | |
| Cornflour | 1 1/2 Teaspoon (Thickening paste:) | |
| Water | 1 Tablespoon (Thickening paste:) | |
| Chives | 1 Tablespoon, chopped (Thickening paste:) | |
| Ground black pepper | 1/4 Teaspoon (Thickening paste:) |
Directions
Cut the bean curd into 1 -cm (1/2-in) squares.
Heat 1-1/2 tablespoons of oil and stir-fry the onion, ginger and garlic for 15 seconds.
Add the minced pork and, over a very low heat, the chilli-bean paste.
Cook for 2 minutes.
Pour in the seasoning sauce, bring to the boil and add the beancurd.
Simmer for 5 minutes and thicken with the cornflour paste.
Sprinkle with chopped chives and black pepper and serve.
Heat 1-1/2 tablespoons of oil and stir-fry the onion, ginger and garlic for 15 seconds.
Add the minced pork and, over a very low heat, the chilli-bean paste.
Cook for 2 minutes.
Pour in the seasoning sauce, bring to the boil and add the beancurd.
Simmer for 5 minutes and thicken with the cornflour paste.
Sprinkle with chopped chives and black pepper and serve.
Chef
