1 lb. bean curd
2 cups oil
2-3 dry chili peppers
2 oz. scallion
2 oz. pork, boiled for an hour, or otherwise cooked 1 tbsp. broad-bean sauce
1 tbsp. sherry
2 tbsp. soy sauce Salt to taste
1/2 cup clear broth
1. Cut the bean curd into strips and fry in hot
oil until it turns yellow. Drain and set aside.
2. Mince the dry chili pepper, shred scallion and slice pork.
3. Heat 3 tbsp. oil in a pan over a high flame.
Fry the pepper then add scallion and sauce. Add the pork and saute for 30 seconds. Then add broad-bean sauce and stir-fry. Add sherry, soy sauce, bean curd, salt, broth and simmer a few minutes until the bean curd becomes tender and the soup thickens. Transfer to a dish and serve.