Mapo Tofu
by Mud_Loach
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut the tofu into small pieces and blanch in boiling water for 1 minute. Remove and drain for later use.
2. Put the peppercorns in a pot over medium-low heat and stir until fragrant. After serving, put in a container and mash. Don't have garlic sticks, you can use a rolling pin instead.
3. Prepare minced meat, minced garlic and other ingredients.
4. Add Pixian bean paste to the chili noodles.
5. Put an appropriate amount of oil in the pot, add the meat fillings and cook until the oil is hot.
6. Pour in the chili noodles and Pixian bean paste and stir to get the red oil. Pour in the minced garlic and stir fragrant.
7. Add an appropriate amount of boiling water. Boil.
8. Add a little soy sauce and pour in the pepper noodles. Stir well.
9. Pour half of the water starch in the pan, bring to a boil, then pour in the other half of the water starch and boil, sprinkle some chives and leave the pan.
