400g Bean Curd
4 baby leeks
30ml peanut oil
100mg ground beef
1 1/2 tbs sichuan chilli bean paste
1 tbs fermented black beans
1 tbs sichuan chilli paste
100ml chicken stock
1 tsp sugar
A dash of light soy sauce
Salt to taste
Cornstarch mixed with cold water
1/2 tsp roasted sichuan pepper
1 stalk spring onion
Directions:
1. Cut bean curd into cubes. Steep in hot water. Cut leek into slices and onion
2. Season wok with oil. Add minced beef and fry till brown using high heat
3. Remove beef
4. In medium heat, cook chilli bean paste till oil red colour. Add fermented beans and chilli paste. Stir fry 30 sec till fragrant
5. Add bean curd and stock. Push gently
6. Season with sugar and light soy sauce and salt. Simmer for 5 min
7. Add leek and 1/2 beef. When leek cooked, add corn starch till thickened
8. Pour into bowl. Scatter ground beef and spring onions
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