Ingredients:
300 grams tender beancurd
100 grams beef
100 grams cooking oil
100 grams garlic sprouts
15 grams chili paste
15 grams Chinese prickly ash powder
20 grams salted black beans (douche)
20 grams soy sauce
20 grams cornstarch
10 grams salt
200 grams stock
Dice beancurd into lcm cubes, and blanch in wok. Remove and drain. Mince the beef and chop garlic sprouts into 1 cm sections.
Heat wok and oil over a medium flame. Add minced beef and stir-fry until the color darkens. Add salted black beans, salt and soy sauce. Add the chili paste, then the stock and beancurd. After reducing the heat, cook for three to four minutes. Add garlic sprouts, cornstarch and oil, stirring gently. Finally, sprinkle with Chinese prickly ash powder, remove from heat and serve.
