So, let’s get to the cooking. Watch this video first and read comments and a translation of the recipe after the jump. The video is in Chinese but the steps are straightforward.

I agree with one online commenter: This video is pretty good.

Among my quick observations:

• I’ve watched people make Chinese food and use meat cleavers. The one he uses is definitely for serious cooking.
• The soaking of the tofu seems logical.
• He cuts the garlic stems very well.
• I like how high those flames get from the gas stove and addition of wine and soup.
• His wok doesn’t have a long handle. But holding the hot wok with a towel doesn’t seem to bother him – especially with those high flames.
• I don’t think fire codes in the United States let people have flames that high inside their homes.
• I’m not a big fan of monosodium glutamate (MSG). I’d skip it.
• Some might think the closing montage is psychedelic. But it works in its own way.

Ingredients:

• Soft tofu (400 grams)
• Beef (50 grams – pork is optional)
• Garlic stems (50 grams)
• Vegetable oil (75 grams)
• Broad bean sauce (40 grams – Pixian is one brand)
• Chili powder (5 grams)
• Peppercorn Sichuan peppercorn (1 gram)
• Preserved black bean (40 grams – Yangjiang is one brand)
• Salt (2 grams)
• Soy sauce (15 grams)
• MSG (2 grams)
• Cornstarch water solution (20 grams)
• Fresh chicken soup (120 grams)
• Cooking wine

Steps:

• Cut the tofu into two-centimeter cubes. Put them into cold water for two minutes. Then dry.
• Chop the beef (or pork).
• Cut the garlic stems.
• Prepare the bean sauce and mash the preserved soybean.
• Heat oil until hot. Fry the beef. Add the bean sauce, preserved soybean and chili powder. Toss in the minced garlic.
• Add cooking wine, soup, MSG and soy sauce. Then, add tofu.
• Lightly stir the wok. Add the cornstarch solution. Let boil. Add more solution. Let boil again. Add a bit more solution.
• Add a little oil and move to a plate. Add more peppercorn powder and cut garlic stems.