½ lb (200 g) ground pork
1 tablespoon vegetable oil
2 tablespoon tianmianjiang (sweet bean sauce)
2 teaspoons doubanjiang (spicy fermented bean paste)
2 teaspoons douchijiang (black bean sauce)
½ teaspoon Sichuan peppercorn
1 clove garlic, grated
1” piece fresh ginger, peeled, grated
⅝ cup (150 ml) chicken broth
1 12.5-oz pack firm tofu, cut into 1” cubes
2 tablespoons soy sauce
2 tablespoons Shaoxing wine, dry white wine, or sake
½ Japanese leek, finely chopped, divided
1 tablespoon cornstarch, dissolved in 1 tablespoon of water
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add in ground pork. Brown for about 1–2 minutes or until the pork is cooked through.
Add in Sauce Mixture. Cook for about 1 minute, stirring to avoid burning. Add in chicken broth, tofu, soy sauce, and Shaoxing wine. Continue cooking over medium-high heat for 2 minutes and add a half portion of chopped leek.
Turn off the heat, drizzle cornstarch mixture and stir well. Reheat the pan over medium-high heat and bring to a simmer. Sprinkle Sichuan peppercorn, chili oil and remaining chopped leek for garnish. Serve with rice.
Remove odors from ground pork by browning well until it breaks up in small pieces before seasoning with tianmianjiang and doubanjiang.
Turn off heat before adding cornstarch mixture to prevent the sauce from clumping.
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