- 120g minced pork

		- 640g tender beancurd

		- A dash each of
			chopped green onion,
			Worchestershire sauce,
			dried fermented beans,
			xanthoxylum  powder,
			mashed garlic,
			chili powder,
			soy sauce,
			salt,
			MSG and
			yellow wine

		- 40g Sichuan broad bean paste

		- 20g starch

		- 80g peanut oil

		- 320g chicken soup

		Trim the old skin off the beancurd,
			cut it into 1cm oblique dices,
			boil them in boiling water for
			a while to remove the taste of gypsum,
			scoop them out and drain.

		Heating oil in the pot over high heat,
			put minced beef in to stir fry
			the moisture off,
			stir fry broad bean paste,
			dried chili powder
			and mashed garlic for a while,
			then add soy sauce,
			dried fermented beans,
			yellow wine and salt
			to stir fry until
			the beef is seasoned,
			put the beancurd
			and pour the chicken soup in,
			boil them over mild heat for a while,
			add MSG, stir in starch solution
			to boil the mixture until a
			little thicker,
			put chopped green onion in,
			sprinkle Worchestershire sauce in,
			lift the mixture from the pot
			and sow xanthoxylum powder
			over it for serving.