1. First, cut the tofu into dices of the right size
2. Boil the cut tofu cubes in boiling water, control the moisture, put it in a container, and set aside
3. Cut green onion into flowers, cut ginger into rice, chop garlic into puree
4. Put the chopped green onion, ginger and garlic into a container for later use
5. Chop the minced meat and put it in a container for later use (it is best to put beef, because there is no beef at home, I had to use pork instead)
6. Add bottom oil to the pan, add minced meat and stir fry until the color turns white
7. Cook soy sauce, cooking wine, add spicy bean paste (pixian bean paste is best; if there is no Pixian bean paste, add hot sauce)
8. Then, add green onion, ginger and garlic and continue to stir fry; the aroma comes out
9. Then, add an appropriate amount of water (soup); then add an appropriate amount of sugar, salt, MSG and other seasonings to adjust the taste
10. Then add the sliced tofu cubes and simmer slightly to make the tofu full of flavor
11. When the soup is boiling, thicken the starch with water; pour in sesame oil and chili oil; mix well
12. Put the made mapo tofu into a plate, sprinkle a little green onion, and pepper powder.
13. Spicy, fresh and salty; smooth and tender
14. Because there is no Pixian bean paste, chili oil, or sesame oil at home; therefore, the color of the dishes does not reach the rosy and shiny feeling, which is a bit regretful!
15. In winter, when the temperature drops, come with a bowl of rice, accompanied by spicy and salty mapo tofu. When you eat it in your stomach, your body will instantly warm up, and you will feel refreshed. It must be very refreshing!
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