Ingredients
　　原料
　　* 300 g Regular tofu, drained and cut into 1/2 -inch cubes
　　* 300克新鲜豆腐，切成1/2寸丁
　　* 120 g Ground pork
　　1._________________
　　* 8 g Finely minced garlic
　　* 8克蒜末
　　* 8 g Finely minced peeled ginger root
　　* 8克姜末
　　* 1 tbsp Peanut or corn oil
　　* 1大勺花生油/玉米油
　　* 30 ml Chicken broth
　　2._________________
　　* 2 tbsp Hot bean paste
　　* 2大勺辣豆瓣酱
　　* 1 tsp Salted black beans
　　* 1小勺豆豉
　　* 15 g Soy sauce
　　* 15克酱油
　　* Pinch of salt
　　* 少许食盐
　　* 40 g Cornstarch solution (using 10 g Cornstarch dissolved in 2 tbsp water)
　　* 40克湿淀粉（用10g玉米淀粉+2大勺水调成）
　　* 1 tsp Chili oil
　　3._______________
　　* 2 tbsp Thinly sliced scallions
　　* 2大勺葱花
　　* 10 g Szechuan pepper powder
　　* 10克四川花椒面
　　Method / 做法:
　　1. Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.
　　1. 豆腐切成1/2寸方丁，放到开水里滚上3分钟。滤干备用。
　　2. Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
　　2. 加热中式炒锅或是平底锅，倒入少许油，晃一下锅，加入猪肉炒至颜色转为粉红色就可以继续添加蒜，姜末，中火炒香，约2分钟。 加入豆豉，用炒勺弄碎，这样容易和肉糜混合。
　　3. Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
　　3. 接着加入豆瓣酱继续翻炒，倒入鸡上汤，酱油，和豆腐块，倒入芡水，轻轻翻拌，这样豆腐才不会碎。盖住焖烧15秒直到酱汁浓稠。
　　4. Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice.
　　4. 关掉火，洒入花椒油，花椒面和一半的葱花。稍微翻拌一下。就可以起锅了。这道豆腐趁热和白米饭一起食用最佳。