Tofu Puffs (8)
in boiling water for about 3 minutes to remove oil, turning occasionally. Rinse in cold water slightly. Drain well and squeeze out excess water and set aside.
Oyster Sauce (1/2 Tbsp)
Light Soy Sauce (1 tsp)
Dark Soy Sauce (1/2 tsp)
Granulated Sugar (1 tsp)
Chicken Stock Granules (1 tsp)
Shaoxing Cooking Wine (1/2 Tbsp)
into a small bowl and mix well.
Cooking Oil (2 Tbsp)
. Then sauté
Garlic (1 clove)
Next, add in
Pork (3.5 oz)
and fry till the meat turns white. Add in
Fermented Bean Curd (1 Tbsp)
and stir fry briskly till meat is evenly mixed with bean paste and aromatics.
Soybean Sprouts (2 1/2 cups)
and beancurd puffs. Toss well together. Add in
Water (3 Tbsp)
and seasoning mixture. Mix well and bring the liquid to a boil.
Toss in the
Chinese Chives (1 cup)
Red Chili Pepper (1)
. Stir at high heat till combined. Lastly, thicken with
Corn Starch (1 Tbsp)
solution and the dish is ready to be served.