Even tofu haters love Ma Po Tofu. Nearly everywhere you eat this dish it’s slightly different, because there are so many regional and family variations, and despite being a Sichuan dish it’s popular all over China where people have made slight adaptations to suit their collective pallets.
Here’s how I make it.
You Xiang Rou Si, meaning Fish fragrant pork strips, doesn’t actually smell like fish nor does it contain any.
INGREDIENTS
2 tablespoons vegetable oil
300g shredded pork (”Zhu rou si”) or pork cut into matchstick sized strips
1 carrot and two good sized bamboo shoots cut into the same size as the pork piece
5 or 6 crushed dried red [...]
My Mum was in China last week and said my Grandfather (once sat on the Privy Council, knighted by the queen, trained Chinese naval officers during the war and one of the most truely awesome people I know.. yeah im proud!) who expeienced the great Napier Quake was deeply concerned for the people of Sichuan.
China’s [...]
