JIN'S SICHUAN HOUSE RECIPES

Steps:

• Heat up a pan on medium heat, add 2 tbs cooking oil, add in your choice of meat and cook until it goes from soupy at the bottom of the pan to clear(fat)
• Add cooking wine, add doubanjiang, mix well and cook until the meat look shinny covered in oil.
• Slide in the tofu, add enough water just enough to cover up the tofu, bring to a boil while scraping the bottom of the pan gently. You can also jiggle the pan a few times. Turn to medium-low heat with the lid on for 5 minutes. You should cook at least 2 more minutes for firm tofu
• Take the lid off, add in soy sauce, dark soy sauce, sugar, Sichuan pepper, mix well by scraping the bottom of the pan and pushing tofu far away from you gently
• Add starch slurry gradually when the liquid is almost reduced, you may not use all of it. Before you add the slurry, make sure you whisk up the starch that might have sunken to the bottom.
• Pour Mapo tofu in a bowl and garnish with more Sichuan pepper powder on top, also some chopped spring onions

Steps:

• Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
• In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
• Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
• Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
• Stir the starch water once and then place the starch water in the soup. Heat to thicken.
• Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
• Place black vinegar and white ground pepper in. Turn off fire immediately.
• Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.