Wang Zengqi on Eating

Author: Wang Zengqi
Publisher:
Publish Date: 2006-10-01
Features:
Eggs with Tofu
Boil the soft tofu in boiling water, let it cool, and cut it into small dice. Add a little salt. Cut the century eggs (choose the older ones) into dice and mix them with the tofu. Mash the old ginger in a garlic press, add water, and strain out the solids. Pour the ginger juice in. Do not use ginger minced, nor add vinegar.
Tofu with Kidney Slices
Key points for making tofu with kidney slices:
1. Do not remove the kidney fat first. Use a sharp knife to slice both sides of the kidney, and discard the remaining kidney fat. If you first split the kidney in half and remove the fat before slicing, the kidney slices may become broken and uneven.
2. Soak the kidney slices in cold water, changing the water frequently, until the blood water is drained. Only then can they be used.
3. Boil the kidney slices in a large pot with plenty of water. When the water boils vigorously, gently lower the kidney slices into the pot and immediately scoop them out with a skimmer. Do not wait for the kidney slices to float again. Discard the first boiling water, clean the pot, and reheat it. When the water boils again, add the previously blanched kidney slices and blanch them once more. Immediately scoop them out and place them in a bowl of cold water.
Blanching twice ensures the kidney slices are cooked but still tender. If blanched only once and the slices float again, they will become overcooked.
Let the kidney slices cool completely, squeeze out the water, and place them in a dish. Pour over sesame paste, minced Pixian Doubanjiang, scallion, minced ginger, and garlic paste.
Tofu with Pork Tenderloin
You can also make this with pork tenderloin using the Sichuan-style water-boiled beef method. Slice the pork tenderloin or rib meat thinly at an angle. Toss the slices with cornstarch. Bring a pot of water to a boil, add the meat slices, and stir gently with a skimmer until the meat changes color. Then drain the water and add the seasonings.
If eating hot, pour in the seasonings for water-boiled beef: minced Pixian Doubanjiang, stir-fried until fragrant, add soy sauce, a small amount of sugar, and cooking wine. Finally, sprinkle with crushed raw Sichuan peppercorns and sesame seeds.
The cooking water from the meat can be used to make a seaweed soup by skimming off the foam.