3 to 4.
By Irene Kuo
This is a magnificent dish, gently spicy, with a final teasing touch of Szechuan peppercorns. It is smooth in texture and light in color, lightly glazed with sauce and speckled with the ground meat.
Cut the bean-curd squares into
March-chop the ground pork a few times to loosen its formation. Mince the ginger, set out the seasonings and the stock, combine the binding-sauce ingredi