How to make traditional Mapo Tofu delicious?

Ma Po Tofu

Main Ingredients

Tofu

400g

Accessories

Oil

Adequate amount

Salt

Adequate amount

Beef

100g

Onion< /p>

50g

Garlic

30g

Scallions

20g

Ginger

30g

Zanthoxylum bungeanum

10g

Big red pepper

50g

Pixian Doubanjiang< /p>

30g

Dried chilli powder

10g

Chicken essence

5g

Pepper powder

An appropriate amount

Cooked flour

An appropriate amount

Steps

1. Cut the white tofu into about 1.5 cm size diced tofu

2. Chop beef into minced beef

3. Cut onions, garlic seeds, shallots, and ginger into mince respectively

4. Cut large red peppers Cut into small pieces, add appropriate amounts of Wang Shouyi thirteen-spice powder, crushed pepper and Sichuan peppercorns

5. Heat the pot and remove the base oil, pour in the ground beef and stir-fry over low heat

6. Add the minced ginger and garlic and stir-fry together

7. Add the Pixian bean paste, dried chili powder, and pepper seeds

8. Add the minced onion and stir-fry evenly

9. Add a small bowl of water to boil

10. Add in diced tofu and large red peppercorns

11. Add appropriate amount of salt and pepper, lightly Stir evenly;

12. After cooking for 2 minutes, add an appropriate amount of chicken essence

13. Add an appropriate amount of cornstarch water and stir gently with a spoon until the soup thickens.< /p>

14. Take it out of the pot and sprinkle with chopped green onion

Tips

Replace the beef with pork and the mapo tofu cooked with pork will be just as delicious as rice.

Don’t cook tofu for too long, as the tofu will age easily. It is difficult to get the smoke flavor into the tofu in this dish. The soup should be slightly heavier. Thicken the soup to stick to the tofu. !