葱粒肉碎卤水

超下饭的一道菜! That's all i can say and i don't even mind to have this 1 and only dish to serve with plain rice for dinner. It somehow or rather reminds me of 卤肉饭. Cool ya!

Ingredients;
2 pieces firm beancurd (tau kua)
1 stalk scallions & cilantro, chopped

Ingredients for stew;
Water
1/2 a star anise
1 clove
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tbsp oyster sauce
3/4 tsp sugar
1 tsp cooking oil

Ingredients for minced meat gravy;
50g minced pork
1 shallot, chopped
1 garlic, chopped
Water
Gravy from beancurd stewed
Sugar
Cornflour mixture
Oil for frying

Method;
-Bring ingredients for stew to boil, add beancurd and simmer over medium low heat for 10 mins.
-Flip beancurd over the other side and continue to simmer until gravy thickens.
-Remove and place on serving dish.
-Reserve gravy from beancurd stews for later use.
-To prepare meat gravy, fry shallots in oil till lightly browned.
-Add in garlic, continue to fry till fragrant.
-Add minced pork, fry till meat no longer pink.
-Add water and bring to boil.
-Stir in seasonings and gravy.
-Thicken with cornflour mixture.
-Drizzle over beancurd, sprinkle with chopped scallions and cilantro and serve.
-Enjoy!

If you readers prefer a thicker sauce over the beancurd, please feel free to adjust the the sauce ingredients portion according to own preference.