How to make Mapo Tofu (Sichuan girl)

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  1. The auxiliary ingredients are cut into small pieces, and the Pixian Douban is ready.You must have Pixian Douban

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  2. Heat the pot, add an appropriate amount of oil, stir-fry the ginger, garlic and chili until fragrant, and stir-fry the Pixian bean paste (be careful not to use too much heat, otherwise the bean paste will burn easily) Stir-fry until the bean paste becomes fragrant

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  3.Add appropriate amount of stock (actually I Generally boiled instead) bring to a boil and beat in the tofu cubes (I beat the tofu cubes directly with my hands.If your hands are too small, you can cut them first) and beat them in to achieve this effect

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  4. After beating, gently roll it (be gentle, otherwise the tofu will rot easily! ) This is so that all the tofu is colored and flavored so that it does not need to be rolled and cooked for a few minutes to flavor

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  5.After the flavor is absorbed, you can thicken the gravy.Put a little gravy powder into a bowl, add an appropriate amount of water, and pour it directly into the pot.Pour it separately and do not put it in one place

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  6.Finally, stir evenly, and you can remove it from the pot (also gently)



7. After serving, sprinkle with chopped green onion and peppercorns.That’s ok! !