INGREDIENTS
1 tbsp
Fermented black beans
2
Scallions
2 tbsp
Sichuan chili bean paste
1 tsp
Sichuan chilies, ground
2 tbsp
Sichuan preserved vegetable
1
small block Tofu
1 cup
Vegetable stock
2 tsp
Soy sauce
4 tbsp
Cornstarch
2 tsp
Granulated sugar
2 tbsp
Canola oil
1 tbsp
Sichuan pepper-corn oil
6 tbsp
Water