| • | In a heat-proof bowl, put bean curd and allow it to steam for ten minutes.
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| • | Now, drain and cut the bean curd into cubes and keep aside.
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| • | Add the scallions, ginger, garlic, shrimps, sweet fermented flour sauce, and pork in a wok with hot oil.
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| • | Stir-fry for two minutes.
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| • | After two minutes; add rice wine, soy sauce and stock. Simmer to boil.
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| • | Add the cornstarch-water mixture and cook, frequently stirring, until the sauce thickens.
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| • | Pour the cornstarch-water- soy sauce mixture over the bean curd.
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| • | Mix coriander and later sprinkle with peppercorn oil.
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| • | Serve. |
