8 cubes Bean curd, (2″ x 2″)
4 oz Ground pork or beef
1 teaspoon Garlic, chopped
1 tablespoon Green onion, chopped
1 tablespoon Hot bean paste
1 teaspoon Brown peppercorn powder
2 tablespoons Soy sauce
1 teaspoon Salt
2 teaspoons Cornstarch, mix with 2 teaspoons cold water
1 cup Soup stock
1 teaspoon Sesame oil
3 cups Oil

Cut the bean curd into 1/2 inch cubes and deep fry in hot oil for about 1/2 minutes, or boil in water. Remove all oil except 3 tablespoons. Reheat and fry the ground pork well, then add garlic, hot bean paste, soy sauce, salt, soup stock and bean curd. Boil for 3 minutes. Thicken with cornstarch paste, then sprinkle with chopped green onion and sesame oil. Place on plate and sprinkle with brown peppercorn powder and serve.