6 oz. bean curd
2 cups vegetable oil 1 tbsp. Diced chili pepper.
1 tsp. Each minced scallion and ginger.
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1 tbsp. Broad-bean sauce 1 tbsp. Sherry V3 cup clear broth 1 tbsp. Soy sauce Salt to taste.
1 tbsp. Sugar.
2 tbsp. Cornstarch dissolved in water.
1 oz. Crisp peanuts, fried.
1 tsp. Vinegar.
Sichuan pepper powder to taste To Prepare:
1. Dice bean curd and fry in hot oil until it turns yellow, drain and set aside.
2. Heat oil in a pan over a high flame. Fry diced pepper to dark red and add scallion, ginger, minced pork and thick broad-bean sauce and saute for about one minute. Add sherry, bean curd, broth, soy sauce, salt, and sugar and simmer for a minute. Pour in dissolved cornstarch. Finally, add peanuts, vinegar and oil, and sprinkle pepper powder.