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1/2 to 3/4 pound of ground pork,

2 stalks of green onions,


4 to 5 cloves of garlic,
5 to 6 small dried red chilies,
ginger (about 1 inch in length),
Sichuan peppercorn powder,
2 packs of silken (soft) tofu, 16 oz each.
Marinating the ground pork:

Use a mixing bowl. Add the ground pork. Add 1/2 to 1 tsp of ground white pepper,
1 tsp of sesame oil, 1 tsp of corn starch, 1 tsp of light soy sauce, and 1 tsp
of ShaoHsing cooking wine. Mix all the ingredients. Set aside for 20 to 30 minut
es before cooking.
Prep:

Meanwhile, trim off the ends of the green onions. Finely chop. Peel and mince th
e garlic. Grate the ginger. Cut up the dried red chilies into 1/2 inch pieces. O
pen the tofu packages. Use a small knief to make roughly 3x4 cross cuts. These s
ilken tofu will break apart during cooking. No need to take them out of the box
for cutting.
Cook the pork:

Use a wok/pan, set stove to high temperature. Wait until pan is hot. Add a gener
ous 3 to 4 tblsp of cooking oil. Velvet the ground pork until cooked, about 5 mi
nutes. Use the spatula to cut up the lumps of the ground pork. Try to break up t
he pork as much as you can. Remove the pork and drain the oil with a strainer.
Cook the veggies:

Start with a clean wok/pan, set stove to high temperature. Add 2 to 3 tblsp of c
ooking oil. Wait until oil starts fuming. Add cut dried red chilies. They will t
urn black very quickly. You need to act fast.
Add minced garlic and grated ginger. Add 2 tsp of chili bean sauce, 4 to 5 tsp o
f hoisin sauce, perhaps 1 to 2 tsp of brown bean sauce too. Stir. Dash in 2 tsp
of ShaoHsing cooking wine and 1 tsp of white vinegar. (Optional: add some chili
sauce if you like it hot and spicy. No need to add salt because the chili bean s
auce and chicken broth are already salty, or you may add a pinch of salt to tast
e.)
Stir well and let the sauce/garlic/ginger cook for 10 to 15 seconds under high h
eat.
Add 1/2 cup of chicken broth, 2 tsp of sugar.
Bring the mixture to a boil. Fold in corn starch slurry (suggest: 1 to 2 tsp of
corn starch and 1/8 cup of water) to thicken the sauce to the right consistency.
Add the 2 packages of tofu. After you put in the tofu, minimize the stirring. Si
lken tofu breaks apart very easily.
Wait until the mixture boils again.
Finally, re-add the ground pork. Add the chopped green onions. Add 1 to 2 tsp of
ground Sichuan peppercorn powder. Stir and mix. Cook for another 2 minutes or s
o. Finished.