Mapo Tofu
1.
Cut the tofu into cubes, sit in a pot of water, add salt to the boil, blanch the tofu well, remove the tofu after one or two minutes after the water is boiled.
2.
Mince pork belly, mince green onion, ginger and garlic, chopped green onion tail, and adjust a small bowl of thin water starch.
3.
Put two teaspoons of oil in the pot, add the minced meat and stir fragrant. After the oil is out, add the minced green onion and ginger. After the aroma is released, add Pixian bean paste, simmer the red oil on a low heat, add a little cooking wine and oyster sauce, then pour in the tofu and push with a spatula. After coating the sauce, pour in water starch and boil on high heat. Simmer for five minutes, add a little chicken powder, spread evenly and sprinkle with chopped green onion to start the pot.
