Bean Curd with Hot Meat Sauce


Preparation info
  • Serves

    3 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

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.


  • 4 squares fresh bean curd
  • ½ pound ground pork
  • 4 quarter -sized sl


Cut the bean-curd squares into ½-inch cubes. Cover with hot water and soak for 10 to 15 minutes, draining them just before adding to the pan.

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