How to make Mapo tofu?

Method of Mapo Tofu: Materials: Tofu, salt, water, ginger and garlic, minced meat, Pixian bean paste, soy sauce and sugar.

1. Dice tofu, soak it in light salt water for 10 minute, and then drain. Wash and chop onions and ginger.

2. Put the onion and ginger into the pot to heat oil and stir fry. Add minced meat and stir-fry until it changes color. Add Pixian bean paste and stir-fry until fragrant.

3. Add tofu, water, soy sauce, sugar, add pepper powder, and drizzle with starch. Simmer for a while. Just take it out of the pot and put it on the plate.

Extended data:

On the Historical Origin of Mapo Tofu

It was built in the first year of Tongzhi in Qing Dynasty (1862) and was founded by Beiwanfu Bridge outside Chengdu. Thanks to the continuous efforts of Chen Mapo's bean curd descendants, Chen Mapo Sichuan Restaurant10 has enjoyed a long-standing reputation for more than 40 years. And famous at home and abroad, won the praise of domestic and foreign gourmets. Mapo tofu has also become a representative dish in Sichuan. Mapo tofu is one of the traditional famous dishes of Han nationality in Sichuan, belonging to Sichuan cuisine. The main raw materials are food and tofu, and the main materials are tofu, minced beef (pork is also acceptable), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine. This dish was created by the proprietress of a small restaurant in Wanfuqiao, a northern suburb of Chengdu, in the early years of Tongzhi in Qing Dynasty (1874). Because Liu Chen has pockmarked face, she is called Chen Mapo, and the cooked tofu she invented is called "Chen Mapo Tofu".