Mapo Tofu
by Li Naoteng.
Favorite
Difficulty
Easy
Time
30m
Serving
2
For husband
1. Cut the tofu into chunks because it's scary when it's stewed
2. Put the green onion, ginger, and Chinese pepper in the pot and fry until the aroma
3. Put in a spoonful of bean paste
4. Put in the right amount of water and flavor
5. Put it in the pot and stir slowly until evenly
6. Stew until the water is almost dry, add starch and then out of the pot
Tips:Because the Pixian bean paste was too salty, no salt was added.
