Mapo Tofu
1.
Cut the tofu into pieces, boil it with boiling water and salt, pick up and soak in cold water for later use.
2.
The required ingredients and seasonings.
3.
Pour the minced meat after the oil is hot.
4.
After sauteing the minced meat, add a spoonful of bean paste.
5.
After stirring for a while, add the shallots.
6.
Pour in a spoonful of light soy sauce.
7.
Stir fry together with a spoonful of cooking wine until fragrant.
8.
Add an appropriate amount of water to a boil.
9.
After the broth is boiled, add tofu, cover and simmer for the sauce.
10.
Sprinkle some pepper powder to increase the numbness.
11.
When the soup has shrunk by one-third, pour the starch to thicken it.
12.
Bring the heat to the top again, add the juice again, and pour the garlic paste before turning off the heat.
13.
The taste is particularly good. Although it is Sichuan cuisine, it is not spicy. Recommend!