Mapo Tofu
Silken tofu cubes are blanched briefly in salted water (firms slightly and seasons). Pork mince is fried hard in oil; doubanjiang and douchi join, cooking to release oil; garlic, ginger, chilli flakes and ground Sichuan peppercorn are toasted briefly. Stock is poured in; tofu is slipped in; gentle simmer for 5 minutes; cornflour slurry thickens. Spring onions and a final dusting of ground Sichuan peppercorn finish.
Chinese