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Course: Main
Chef: Zhao Guo
Featuring: Meat Spicy


- 400g tofu
- 15g minced pork
- 15g minced beef
- 6g doubanjiang
- 3g minced ginger
- 3g minced garlic
- 5g Laoganma brand chili sauce
- 3g roasted dried chilies
- 1g dark soy sauce
- 2g chicken bouillon powder
- 2g MSG
- 1g salt
- 1g ground Sichuan pepper
- 2g beef fat
- 3g garlic shoots
- 5g diced scallions


1.Cut the tofu into 3cm cubes. Mix with the salt and dark soy sauce and set aside.

2.Heat a stone pot to 180℃ and add the butter and scallions.
3. Heat some oil in a wok and stir fry the pork and beef until fragrant, then add the garlic, ginger, doubanjiang, Laoganma, and roasted chilies. Add a little stock and then add the tofu. Simmer the sauce until thickened slightly.
4. Add the mixture to the stone pot and sprinkle with Sichuan pepper powder.



Grape: Nero d’Avola Ageing: 24 months in oak barrel Deep red colour. Aroma of fruity notes like p...

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