| Ingredients | Direction |
|---|---|
| 1 lb bean curd 2 tbsp vegetable or peanut oil 1 tsp Sichuan peppers 3-1/2 scant 1 cup ground beef 2 tbsp chili bean sauce 1 tsp fermented black beans, rinsed and lightly mashed 1-1/4 cups hot chicken stock pinch of sugar 1 tsp light soy sauce pinch of salt 2 tbsp thinly sliced scallion, cut on the diagonal |
1. Cut the bean curd into 3/4-inch/2-cm cubes and arrange in a large pan. Pour cover over enough boiling water to cover and let rest. 2. In a preheated wok, heat the oil until almost smoking. Throw in the Sichuan peppers and stir until fragrant. Add the beef and stir-fry until brown and crispy. 3. Lower the heat and add the chili bean sauce and black beans and stir for about 30 seconds, or until the oil is richly red. 4. Put in the hot chicken stock and gently add the drained bean curd. Season with the sugar, light soy sauce, and salt. Simmer for about 5 minutes. |