1. A piece of old tofu (preferably brined tofu) cut into small cubes for later use. I never like blanching tofu, you can do whatever you want
2. The beef is washed and cut into small diced meats. It does not need to be chopped too much. It is a little grainy and tastes better
3. Stir-fry the beef with cold oil in a hot pan, and add a little cooking wine to get rid of fishy. Then add the chopped green onion and garlic and sauté until fragrant
4. Add a little mapo stir-fry sauce and stir-fry evenly to make the color more red and bright.
5. Then add an appropriate amount of water, and then add the tofu cubes, the amount of water is appropriate, because it will take longer
6. Then add light soy sauce, pepper powder, white pepper and a little salt to taste, and cook for 10-15 minutes on medium-to-low heat. Honeycomb-like pores appear in the tofu and the soup is almost out
7. When it’s cooked to this level, stir-fry evenly and it will be out of the pot.
8. The soup is evenly coated on the tofu, and the tofu tastes more delicious. Sprinkle with chopped green onion at the end, the deliciousness is ready
Tips:Tofu must be cooked for a while, honeycomb-like pores can absorb the soup better
