Directions
- 1Start by slightly cutting the tofu.
- 2Bake the pepper.
- 3Heat oil in a wok or a large pan over medium heat.
- 4Add garlic and chili.
- 5Add pork (or beef or both) and burn it out properly.
- 6Add 6 Juan pepper, douban djang pasta (or gochou djang zaiva or harissa).
- 7Mix well and do not forget to salt.
- 8You can sweeten it slightly to balance the tastes.
- 9Add the silky tofu and the broth and let it simmer for 10 minutes.
- 10While it simmers, cut some chives or new glass of onion.
- 11Put the chives/onion on the bowl.
Ingredients
- 1 block silky tofu
- 1 tablespoon Sichuan pepper
- 1 tablespoon Doubanjiang
- 1 L vegetable broth
- 350 g ground pork
- 2 garlic cloves
- 2 cm fresh ginger
- 1 red chili
- 5 g salt
- 5 g sugar
- oil
- chives or new onion glass
Equipment
woklarge pan
Tips
- You can adjust the amount of chili according to your preference for spiciness.
- The 6 Juan pepper will provide a slight anesthetic side to calm the heat.
- If you don't eat pork, you can use beef. If you have a sweet tooth, you can use both.
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