INGREDIENTS
100 g
Meat
1 tbsp
Chilli, powder (or to taste)
1 tbsp
Fermented black beans
4 cloves
Garlic
1 tsp
Ginger
2 tbsp
Sichuan chilli bean paste
1
stalk Spring onion
600 g
Tofu, medium firm
2 tbsp
Corn starch
1/2 tsp
Salt
1/2 tsp
Sichuan pepper, freshly ground
2 tbsp
Vegetable oil
1 tsp
Shaoxing rice wine
500 milliliters
Stock or water, unsalted