250g fresh Tofu
15g rice wine / sherry
50g ground pork
1.5g salt
20g hot soybean paste (Si-Chuan)
5g sugar
15g garlic sprouts or red bell pepper
25g starch
1.5g Chinese prickly ash
50g (total) minced
10g soy sauce
onion, garlic and
35g peanut oil
ginger

Cut the Tofu into cubes about 15mm per side then place then in a pan with cold water and about 1g salt. Heat the pan slowly to a boil. After about 1 minute of boiling remove from heat and drain the tofu in a colander. Let this drain for a while.

Heat a frying pan on the stove and when hot add the oil. Add the mincemeat and stirfry until the meat breaks apart. When the water from the mincemeat is almost dried up add the hot soybean paste, ginger and garlic and stir fry until the fragrance can be smelled. Then add the rice wine, soy sauce and the same amount of water as Tofu. Thoroughly mix then add in the tofu and salt. bring the mixture to a boil then lower the temperature and continue boiling for about 4 minutes. Mix the starch with a bit of cold water then add this into the pan. Stir the mixture until uniform then add in the onion. Continue heating for about 1 minute the transfer to a bowl. Top the prepared dish with a uniform covering of the prickly ash.