1 "lengths. Heat a wok over a high flame, add the pork slices, then the chicken stock, salt, sesame oil, sugar, soy sauce and optional MGS. After the mixture begins to bubble, add the garlic or scallion, chili pepper and beancurd. Turn down the heat to medium low, cover the wok and cook until the beancurd has absorbed most of the liquid.
3. 炒鍋加熱放入五花肉片，加高湯及調味料，待其略滾，放下青蒜、紅椒及豆腐，改以中小火加蓋悶煮，使豆腐均勻吸收湯汁。