Mix the rice wine and soy sauce, mix one half with the mince.
Peel and chop finelythe ginger and garlic.
Heat the oil in a wok and fry the ginger and garlic in it.
Add Szechuan pepper and mince and fry for about 5 minutes.
Pour in the chili bean sauce, 1 liter of water and the rest of the rice wine mixture.
Stir in the stock, bring everything to the boil and simmer for about 5 minutes.
Mix the starch with 1-2 tablespoons of cold water and simmer for about 1 minute.
Wash the chives, shake dry and cut into rolls.
Clean the lettuce, wash it, drain it well and pluck it into pieces.
Cut the tofu into cubes.
Add to the soup together with the chives and heat for about 1 minute while stirring carefully.
Divide the lettuce into four soup bowls.
Pour the soup over the salad and serve.