| • | In a heat-proof normal bowl add bean curd.
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| • | Allow it to steam for ten minutes.
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| • | Now, drain and cut down the bean curd into blocks and keep aside.
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| • | Add the scallions, ginger, garlic, shrimps, sweet fermented flour sauce, and pork in a wok with red-hot oil.
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| • | Stir-fry for 2 minutes.
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| • | After 2 minutes; add rice wine, soy sauce and stock. Simmer to boil.
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| • | Add the cornstarch-water mixture and cook.
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| • | Stir often until the sauce thickens.
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| • | Pour the cornstarch-water- soy sauce mixture all over the bean curd.
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| • | Mix coriander and afterward sprinkling with peppercorn oil.
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| • | Serve.
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