Directions

1) MISE EN PLACE: CUBE THE BEANCURD WITH 2X2CM. BRUNOISE OR THIN SLICE THE LEEK AND SPRING ONION.

2) MISE EN PLACE: CHOPPED THE SALTED BLACK BEAN. DILUTE THE CORNSTARCH WITH THE WATER WITH THE SAME RATIO.

3) HEAT A PAN AND BEGIN TO FRY THE MINCED PORK, UNTIL THE MINCED PORK RELEASED THE FAT.

4) SEIZE THE FIRE, THEN ADD IN ALL THE GROUP (A) INGREDIENT INTO THE SAUTEED PORK.

5) APPLY THE HEAT AND COOK THE MIXTURE UNTIL FRAGRANT, THEN ADD THE CHICKEN STOCK, BRING TO A BOIL THEN SEIZE FIRE WHEN IT REACHES THE BOILING POINT.

6) SIMMER A POT OF WATER AND ADD A PINCH OF SALT IN IT (THE WATER IS JUST ENOUGH TO BLANCH THE BEANCURD).

7) BLANCHING THE BEANCURD WILL HARDEN THE PROTEIN IN THE BEANCURD, HENCE, THE BEANCURD WILL HARDLY COLLAPSE COMPARE TO THE ONE WHICH IS WITHOUT BLANCHING.

8) STRAIN OFF THE BEANCURD WATER, THEN ADDS THE BEANCURD INTO THE PAN OF SPICY SAUCE.

9) BRING THE MAPO TOFU TO SIMMERING, ADD EXTRA CHICKEN STOCK IF NEEDED.

10) SEASON WITH GROUP (B) INGREDIENTS.

11) ADD THE BRUNOISE LEEK AND SPRING ONION, WHILE HEATING UP AND THICKEN THE MAPO TOFU WITH DILUTED CORN STARCH.

12) SCOOP THE BEANCURD CAREFULLY INTO A PLATE THEN ENJOY