- Place the bean curd in a heat-proof bowl and steam for 10 minutes. Remove, drain, and cut into 1/2 inch 91 cm) cubes. Set aside.
- Heat oil in a wok over high heat to just warm about 160oF(70oC). Add the shrimps, sweet fermented flour sauce, scallions, ginger, garlic, and pork. Stir-fry for 2 minutes.
- Add the soy sauce, rice wine, and stock. Stir and bring to a boil. Add the cornstarch-water mixture and cook, stirring, until the sauce thickens. Pour over the bean curd.
- Add coriander and MSG, sprinkle with the peppercorn oil, and serve.
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