How to make Sichuan Mapo Tofu

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  1. Chop the Pixian bean paste into fine pieces with a knife.

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  2.Chop the bean drum into fine pieces with a knife.

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  3. Cut green garlic into sections of about 1 cm, add starch to water to make water starch, ginger Finely chop and prepare the rest of the ingredients.

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  4. Add 5g light soy sauce and 2 coffee spoons of water starch to minced beef to evenly taste 15 minutes.

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  5. Cut the tofu into dices of about 1.5 cm.

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  6. Add water to the pot, add 1 tablespoon of salt, and cook until small bubbles appear but When it is not completely boiled, add the diced tofu and cook over medium-low heat for 5-6 minutes (do not let the water boil during the whole process).

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  7.Take a large container and put the blanched tofu with soup and water.Pour in and set aside.

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  8. Heat the pan, add peanut oil, and stir-fry the minced beef.

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  9.Add cooking wine, stir-fry the wine flavor over high heat, and stir-fry to dry the water.

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  10. Add the minced ginger and stir-fry until fragrant.

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  11. Bean paste in Xiapi County is fried into red oil.

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  12. Add the bean drum and stir-fry until fragrant.

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  13.Add chili powder and stir-fry until fragrant.

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  14.Add broth or water.

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  15. Boil the soup to taste and add light soy sauce or salt to adjust the saltiness.

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  16. Add the diced tofu and bring to a boil over medium heat.

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  17. Cover and simmer over medium-low heat for about 8-10 minutes.

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  18. Thicken the juice with water starch, sprinkle with green garlic leaves, and shake with hands to mix well (You can also push with the back of a spoon, but do not turn over directly with a shovel).

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  19. Take it out of the pot and put it on a plate, and sprinkle with pepper powder.