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1
Make narrow cuts in the leek about halfway through.
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2
Make cuts halfway through on the other side too.
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3
Chop it up after making the cuts and you'll end up with very finely minced leek.
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4
With this method, the cut end of the leek doesn't spread out so it's really easy to chop.
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5
Finely chop the garlic and ginger.
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6
chop up the douchijiang too.
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7
Combine the ingredients and mix well.
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8
Cut the tofu into cubes, and drain in a sieve.
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9
Put the ground pork, garlic, ginger and flavoring ingredients in a frying pan and mix together.
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10
Adjust the amount of doubanjiang (spiciness) to taste!
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11
When the mixture looks like this, turn on the heat.
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12
After a while, the fat will come out of the pork.
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13
Just use that fat to stir fry the pork until it's crumbly.
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14
Add half the leek and keep stir frying.
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15
Add the combined flavoring ingredients from Step 4.
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16
When it comes to a boil, add the tofu.
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17
Add the rest of the leek (including the green parts), and adjust the seasoning.
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18
Adjust the saltiness with soy sauce, and if you want some sweetness add some sugar (not listed in the ingredient list)!
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19
When the tofu has warmed through, thicken the sauce with katakuriko dissolved in water.
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20
Don't add it all at once; add it little by little while observing how thick the sauce is getting.
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21
If you mix it with a spatula the tofu will fall apart, so shake the frying pan around to mix it up.
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22
Optionally add some sesame oil and sansho pepper to finish to make it nicely fragrant.
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23
Healthy Chinese: Small shrimp stir fried with chili-mayonnaise -
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24
Heathly Chinese: Sweet and sour pork -
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25
Healthy Chinese: Chinjao Rosu (Chinese pepper steak) -
