Mapo Tofu

Yield: 3-4 services

1 package soft tofu, cut into cubes
3 oz ground pork
2 tbsp fermented soybean (minced)
2 tbsp doubanjian
2 tbsp garlic, grated
1 tbsp ginger, grated
2 tsp white sugar
1 tsp of chili powder
1/2 tsp of ground white pepper
1 cup water
2 tsp cornstarch
1 tbsp of Szechuan peppercorn
green onion and cilantro for garnish

1. Toast 1/2 tbsp of Sichuan peppercorn on low heat for 2 minutes and then finely ground it.
2. Make peppercorn oil: Fry 1/2 tbsp of Sichuan peppercorn with 2 tablespoons of oil on low heat for 4 minutes or until fragrant, and then strain.
3. Heat wok and add peppercorn oil. Add the ground pork and cook it for 1 minute.
4. Turn the heat to low. Add in minced garlic and ginger. Stir until fragrant.
5. Add the fermented soy bean and doubanjiang. Fry for 30 seconds.
6. Add white sugar, chili powder, and white pepper. Combine well.
7. Add water and stir.
8. Add tofu. Turn heat to high. Bring it to a boil and then reduce heat to low. Cover and let cook for 5 minutes.
9. Add the peppercorn powder. Stir gently to not break the tofu.
10. Add the slurry and stir.
11. Garnish with green onion and cilantro and serve with rice.

https://www.youtube.com/watch?v=nzn8Pj4kvF8

Hot and Sour Soup (authentic)

Servings: 2-3

2 dried shiitake mushrooms

2-3 pieces dried black fungus

3.5 oz pork, thinly sliced

2 tsp tamari

2 tsp cornstarch

5 oz silken tofu, thinly sliced

2 eggs, beaten

1/3 cup shredded carrot

1/2 tbsp minced ginger

4 cups chicken stock

2 tbsp cornstarch

2 tbsp water

2 tbsp tamari

1 tsp sugar

1 tsp salt, or to taste

1 tsp white peppercorn

3 tbsp Chinese black vinegar (or rice vinegar)

1 tsp sesame oil

garnish: cilantro and green onion

1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely rehydrated. Slice them thinly.

2. Marinate pork with tamari and cornstarch. Let sit about 15 minutes.

3. In a small sauce bowl, combine 2 tbsp cornstarch and 2 tbsp water together. Mix it until no lumps remain, then add tamari, sugar, and salt. Stir until everything is well combined.

4. In another sauce bowl, combine ground white pepper and Chinese black vinegar. Mix it until the pepper is fully distributed.

5. In a wok, add ginger, sliced mushroom and black fungus, shredded carrot, and chicken stock. Stir to combine. Cover and bring to a boil.

6. Add the pork and stir for 10 seconds to keep meat from sticking together.

7. Add the tofu. Using a wooden spoon, gently stir to not break the tofu.

8. Cover and bring back to a boil then add in the sauce while whisking.

9. Then add the beaten egg while whisking. Cook for another 30 seconds so all the ingredients can come together.

10. Add the white pepper and vinegar. The flavor will fade if cooked too long so add it 10 seconds before turning off the heat.

11. Just before serving, top with sesame oil and cilantro and green onion for garnish.

https://soupeduprecipes.com/authentic-hot-and-sour-soup-recipe/