| food | Food type | Main Ingredients | Take time | Serve |
| Chinese food | Mala Hot Pot, Pork Pan & Shabu | Other | 15 Min |
1 place |
ingredient
- 40 g Leekumgi Chilli Bean Sauce
- 15 grams of Leekumkee Panda Oyster Sauce
- 5 grams of sesame oil, Leekumkee brand
- 2 grams of ground ginger
- 100 grams minced pork
- 150 grams of kinu tofu
- 20 grams garlic
- 10 grams Hong Kong tapioca flour
- 20 grams of water for dissolving the flour
- 100 grams of water for stir-frying
- 2 grams vegetable oil
- 5 grams chopped green onions for garnish
Preparation
- Mix Hong Kong tapioca flour with water and set aside.
- Finely chop the garlic and cut the kinu tofu into bite-sized pieces and set aside.
- Put oil in a pan and heat it up. When hot, add the minced pork and stir-fry until cooked.
- Add Doubanjiang sauce, oyster sauce, ground ginger and water and stir-fry until well blended.
- Add the prepared cut tofu and stir-fry until well blended.
- Add the prepared Hong Kong cornstarch water and continue to stir-fry until cooked. Then add the sesame oil and stir-fry until well combined.
- Turn off the heat and remove from the heat. Scoop into a dish and sprinkle with chopped spring onions. Ready to serve.
