Even today, you are best off shopping from a high street butcher instead of a supermarket. A specialised butcher should have a more extensive range of beef cuts than the self-service store, the beef will be better quality, is more likely to have stored it properly, and he will probably be happy to give you a few hints on how to cook it.

Beef is far more prized in the Usa than anywhere else on the planet. If you total the burgers and steaks prepared in the world, you would be surprised to find that the Usa is responsible for approximately 25% of the beef.












Ma-Pos Bean Curd Recipe
Ma-Pos Bean Curd Category Beef Recipes 
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Ingredients And Procedures

2 ea Tofu Squares

2 tb Oil

4 oz Ground Pork

2 c Soup Stock

1 tb Cornstarch Paste

2 tb Chili Nam Yuey

1 t Ginger, minced

1/2 t Soy Sauce

1 t Shao Hsing Wine

1/2 t Sesame Oil

1 t Pepper, ground

1 t Spring Onion, minced

Cut bean curd into 3/4" cubes. Cook in boiling water for a while. Heat oil in a wok. Quickly stir-fry the ground pork with Chili Nam Yuey and minced ginger until the pork is well cooked. Add soup stock, bean curd (tofu), soy sauce and wine. Simmer over a low flame till there's almost no liquid left. Add cornstarch paste and remove from heat. Sprinkle with sesame oil, ground pepper and spring onion. Enjoy! Notes: This dish is considered authentic only if it tastes hot, spicy and tender all at the same time. The original recipe called for ground beef. Most places now use pork. Mrs. Chen Ma-Po, Pockmarked Chen a widow gained fame and recognition when she created this dish in her tofu stall about 100 years ago. The legend lives on forever! From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.

 
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