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Categories:Viewed: 45 - Published at: 6 years ago
Ingredients
- 150 grams Minced pork
- 1 to 1 and 1/2 blocks Firm tofu
- 1 tbsp each Scallions, garlic and ginger (chopped finely)
- 1/2 tsp or (to taste) Doubanjiang (optional)
- 1 add as much (to taste) Green garlic shoots (if you have any)
- 1 stalk Scallion for garnish
- 200 ml Chinese Chicken stock
- 1 . (which is Chinese stock powder 1 teaspoon worth)
- 1 tbsp each Tianmianjiang, ketchup and oyster sauce
- 1 dash, (to taste) Soy sauce
- 1 dash, (to taste) Sesame oil
- 1 to 2 tablespoons each Katakuriko and water
Method
- Mix the combined flavoring ingredients and prepare the other ingredients.
- Heat a wok and add scallion, garlic, ginger and doubanjiang.
- After the aroma is released add the green garlic shoots (if you are using) and pork.
- Fry.
- When the meat changes color and the fat has rendered, add the combined flavoring ingredients and tofu.
- Once it comes to the boil and the tofu is heated through taste and adjust the flavor with soy sauce.
- While boiling stir gently.
- Stir in the katakuriko slurry little by little to thicken to your liking.
- After simmering and thickening, add the scallion at the end.
- Serve.
