Diced Bean Curd With Peanuts


6 oz. bean curd

2 cups vegetable oil 1 tbsp. diced chili pepper

1 tsp. each minced scallion and ginger

2 oz. minced pork

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.

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