1/2 lb. bean curd
1 oz. Ground pork.
3 garlic cloves, crushed.
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1 tbsp. Sherry.
1 tbsp. Soy sauce.
Salt to taste.
1/2 cup vegetable oil.
A pinch of chopped scallion.
Sichuan pepper powder to taste.
1. Mash bean curd.
2. Stir pork in a pre-heated pan over a high flame, add crushed garlic, soybean paste and sherry. Stir until the mixture turns red, add mashed bean curd, and cook until the excess.
Juice evaporates. Add soy sauce, salt, and mix well. Pour in vegetable oil around the edge of the pan three times to make the bean curd swell. Garnish with chopped scallion and Sichuan pepper powder and serve.