Mapo Tofu
by Ni Yongling
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Prepare raw materials, minced onion and ginger
2. Cut the tofu into small pieces, and marinate the minced meat with cooking wine for a while
3. Tofu blanched in cold water and set aside
4. Bake the peppercorns in a small fire for fragrant, remove
5. Add minced onion and minced ginger to the meat marinated in cooking wine and stir fry to change color
6. Add bean paste and chili powder and stir-fry evenly
7. Add broth, appropriate amount of braised soy sauce and boil over high heat
8. Pour in the tofu, slowly push with a wooden spoon to coat the sauce evenly, after it is boiled, reduce the heat and simmer for a while
9. If the bean paste is not too salty, add sugar and salt to taste and when the juice in the pot is almost collected, turn to high heat to thicken the soup.
10. Sprinkle with pepper powder and serve
