[dad’s Heart is Good] Mapo Tofu
1.
Wash and slice the pork, stir well with a little salt and cooking wine, and marinate for about 10 minutes; the frying pan is cut off, add an appropriate amount of Pixian bean paste and fry until fragrant, and serve;
2.
Spicy millet, remove the stalk, wash and cut into circles;
3.
Wash the soft tofu and cut into small cubes;
4.
Wash the old ginger and cut into shreds; peel off the garlic coat from the garlic and cut it in half;
5.
Set the wok on the fire, pour in a suitable amount of vegetable oil to heat, add in Pixian bean paste and saute until fragrant, then add the dried chili section, and saute the pepper;
6.
Pour in an appropriate amount of water, add shredded ginger, garlic cloves, light soy sauce, chili powder and millet to a boil;
7.
Put in tofu cubes, cover and cook until the water boils;
8.
After the tofu is boiled, cook for a few minutes;
9.
Add an appropriate amount of pepper;
10.
Add the pork fried in the first step and stir-fry evenly; add appropriate amount of salt as appropriate; add appropriate amount of water starch before starting the pan;
11.
Turn off the heat, spread a layer of pepper powder on the surface of the tofu.
Tips:
1. Tofu must be boiled a few more times, otherwise it will not be easy to taste;
2. The chicken essence can be adjusted according to personal taste;