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.