Ma Po Tofu with Pandan Leaves Steamed Rice

• 

  1. Chop the beef shank and pork tenderloin into minced meat or Minced meat, add soy sauce, cooking wine, pepper powder, minced ginger, minced garlic, and sea salt to marinate for 15-20 minutes

• 

  2. Cut the tofu into 1.5cm square cubes , boil a pot of water, add diced tofu after the water boils, blanch for about 1 minute, drain and set aside

• 

  3. Chop chives into fine pieces, shred dried chilies, and millet Remove the spicy stems and cut into sections for later use

• 

  4. Heat a wok over high heat, pour in rapeseed oil and olive oil, and heat until the oil temperature is 60% hot, then turn to medium-low heat and add Stir-fry Sichuan peppercorns, dried chili shreds, millet chili segments and four-season pepper until the oil turns bright red and the spicy flavor comes out, then turn off the heat

• 

  5.Take a strainer Use a spoon to filter out the chili pepper and other particles, heat the pot over medium heat again, pour in the red oil, add the minced meat and stir-fry until it changes color

• 

  6. After the minced meat changes color, add in diced tofu.Stir-fry gently for 1 minute, add Pixian bean paste and stir evenly, turn to low heat and simmer for 3 minutes, sprinkle with some chopped chives and serve

• 

  7.Choose three classes Wash the orchid leaves, cut off the discolored parts of the root incision, cut into small sections and put them into a juicer to squeeze into green juice, then twist the remaining one into a knot and set aside

• 

  8.Put Wuchang rice and Thai jasmine rice into the inner pot of the rice cooker.Rinse it once with cold water.Add water until the tip of your index finger touches the bottom of the pot.The amount of water is about one knuckle.Add the pandan.Ye Jie

• 

  9. After the rice is steamed, open the lid and add the pandan leaf juice, stir well, then cover the pot and simmer on the keep warm setting for 5 minutes before serving.p>