材料：嫩豆腐1件 / 1 Soft Tofu
碎豬肉半碗 / ½ Bowl Minced Pork
花椒1湯匙（TIPS: 不喜麻辣的可省略花椒） / 1 tbsp Sichuan Peppercorn (TIPS: Can skip if spice is not preferred)
蒜頭1瓣 / 1 Clove Garlic
葱花少許 / Some Chopped Spring Onions
醃料：糖1茶匙 / 1 tsp Sugar
生抽2茶匙 / 2 tsp Light Soy Sauce
紹酒2茶匙 / 2 tsp Shaoxing Wine
胡椒粉少許 / Some Ground Pepper
麻油數滴 / Few drops of Sesame Oil

調味：辣豆瓣醬2湯匙（TIPS: 可用辣椒油取代，再自行調整份量） / 2 tbsp Chili Bean Sauce (TIPS: Chili oil can be used as substitute, the amount of the oil can be adjusted.)

做法：
1. 花椒壓碎 / Crush the Sichuan peppercorn
2. 蒜頭切成茸 / Mince garlic
3. 豬肉碎醃好 / Marinate minced pork
4. 熱鑊後熱油，爆香花椒 / Heat the pan with oil. Saute Sichuan peppercorn until fragrant
5. 下蒜茸，然後下豬肉碎 / Add minced garlic, then minced pork
6. 炒熟後，加入豆瓣醬 / Stir-fry the above till they are cooked, then add chili bean sauce
7. 加少許水 / Add some water
8. 然後豆腐切大粒伴入 / Cut tofu into big cubes, and then put it into the pan
9. 收細火直至豆腐夠熱 / Switch to low heat till the tofu is hot enough
10. 上碟，灑上葱花即成 / Serve on plate, sprinkle with chopped spring onions. Ready to serve.