1茶匙花椒

3 tablespoons canola oil

3汤匙芥花籽油

6 ounces ground beef or pork, roughly chopped

6盎司（约170克）绞牛肉或绞猪肉，切碎

1 teaspoon minced fresh ginger

1茶匙生姜，切成碎末

1½ teaspoons chili flakes

1 1/2盎司（约43克）茶匙辣椒片

1 tablespoon fermented black beans, optional

1汤匙黑豆豆鼓，可选

2½ to 3 tablespoons Chinese chili bean sauce

2.5-3汤匙豆瓣酱

1 generous teaspoon sugar

1大茶匙糖

2 teaspoons soy sauce

2茶匙酱油

1 1/3 cups boiling water

1 1/3杯开水

Salt, to taste

盐，适量

2 large scallions, cut on the diagonal into 1½-inch pieces

2棵大葱，按对角线切成1.5英寸（约3.8厘米）的小块

1½ tablespoons cornstarch dissolved in 3 tablespoons water

1 1/2汤匙玉米淀粉，加汤匙水拌匀

What To Do

做法：

1. Put tofu in a heatproof bowl. Bring a kettle of water to a rolling boil. Remove water from heat, then pour over tofu to cover. Let sit 15 minutes.

1. 把豆腐放入耐高温的碗内。将一壶水烧开后，倒入放豆腐的碗中，浸15分钟。

2. Meanwhile, in a large wok or skillet, toast peppercorns over medium heat until fragrant and slightly darkened, 2-3 minutes. Let cool briefly, then pound with a mortar and pestle or grind in a coffee or spice grinder. Set aside. Drain tofu and set near stove.

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