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1
Make the meat miso.
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2
Thoroughly cook the ground pork until crumbly.
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3
Once the rendered oil becomes transparent, add the shaoxing wine and the soy sauce.
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4
Add the tianmianjiang last as it burns easily.
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5
Place the meat miso in a shallow metal tray.
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6
If possible, make the meat miso 30 minutes before the main dish so that the flavors settle.
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7
Dry fry the Sichuan pepper in a frying pan and then grind with a mortar and pestle.
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8
Sichuan pepper is indispensable to Sichuan cuisine!
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9
Mince the leek, garlic, and douchi.
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10
Use the side of the knife to crush the douchi and then mince.
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11
Cut the tofu into 2 cm cubes.
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12
Parboil for 2 minutes.
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13
You can parboil the tofu right before you cook the main dish or at the same time.
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14
Heat 2 tablespoons of vegetable oil in a wok or pot.
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15
Heat the doubanjiang on low heat until fragrant.
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16
Add the leek, garlic, and douchi.
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17
Then add the meat miso from Step 2 and mix everything together.
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18
Pour the soup directly onto the pot's surface.
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19
When it comes to a boil, add the tofu and the seasoning ingredients.
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20
Let it boil for 2 minutes and then lower the heat to medium and let it simmer until the tofu has absorbed the flavors.
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21
To mix everything together, use a ladle and gently push it around.
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22
If you scoop it, the tofu will fall apart, so be careful.
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23
After all of the ingredients have been added, taste and adjust.
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24
Stop the heat and add the katakuriko dissolved in water to thicken the sauce.
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25
Then dribble in 1 tablespoon of ra-yu and cook over high heat for 2 minutes.
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26
Sprinkle with Sichuan pepper and it's done!
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27
Douchi is absolutely necessary to get a rich flavor.
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28
Check the Chinese section of your supermarket.
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29
You can easily make your own delicious ra-yu!.
