1. Prepare the ingredients; cut the tofu into pieces and blanch it for later use
2. Without putting oil in the pot, stir-fry the peppercorns until fragrant and change the color and crush them for later use; mix the Mapo tofu seasoning with water and set aside
3. Put the beef filling in the pan in warm oil; stir-fry until crispy and fragrant
4. Pour the mapo tofu seasoning juice; boil the seasoning juice
5. Pour in the tofu cubes; shake the pot so that the sauce wraps on each tofu, no need to stir-fry
6. 5 minutes later, add a proper amount of green garlic; collect the juice and serve, sprinkle with crushed pepper
