Ingredients
250 g dried soybeans (about 1/2 lb), 125 g lean pork (about 1/4 lb), 75 g peanuts (about 1/2 cup), 50 g firm tofu (about 1/2 block), and meat broth as needed.
Seasonings
Salt, cooking wine, chopped scallions, sliced ginger, and peanut oil, all to taste, plus a little chili powder and a pinch of MSG.
Instructions
1. Sort and wash the soybeans and peanuts separately; stir-fry the soybeans in a wok until nearly cooked, then remove and set aside; stir-fry the peanuts until nearly cooked, remove, let cool, and skin them; sort, wash, and dice the lean pork; dice the dried tofu.
2. Heat oil in a wok over high heat, add diced pork and dry-fry until it changes color, then add cooking wine, salt, chopped scallions, ginger slices, and enough water to cover; cook until the pork is tender, then add soybeans, peanuts, meat broth, and additional water as needed, simmering until the beans and peanuts are soft and cooked through; add diced dried tofu, chili powder, MSG, and salt to taste, continue cooking for a short while, then remove from heat; once cooled and set, transfer to a serving dish.