1. Wash the ingredients.
2. Cut green garlic into sections.
3. Cut the tofu into small pieces and set aside.
4. Put no oil in the pot, warm it up, pour in the peppercorns, sauté slowly over a low heat, and the color will become darker.
5. Pour the chopping board, put it in a cool place, and grind it with a rolling pin to form the peppercorns.
6. Add a little salt to half a pot of boiling water, add tofu and blanch for 10 seconds.
7. Remove the cold water and dry it for later use.
8. Heat the oil in the frying pan, add the beef filling, fry slowly until crisp and fragrant, and push to the side.
9. Put the bean paste and tempeh on the other side and slowly stir-fry the red oil.
10. Add minced ginger and chili powder and stir-fry for a fragrant flavor. Add the broth and bring to a boil.
11. Add tofu, soy sauce, sugar, and salt, and cook for 3 minutes.
12. Pour in the water starch and gently shake the pot to make the soup wrap each piece of tofu.
13. Add the green garlic and collect the juice over high heat.
14. Put it on the plate and sprinkle with crushed pepper.
15. Take out the pot, set a plate, and sprinkle an appropriate amount of green garlic on it.
Tips:[The historical origin of Mapo Tofu]
Mapo Tofu was founded in 1862 (the first year of Tongzhi in the Qing Dynasty). On the bank of Chengdu Wanfu Bridge, there is a store called "Chen Xingsheng Restaurant". The owner Chen Chunfu died early. The small restaurant was run by the proprietress. The lady boss’s face was slightly numb, and she was called "Chen Mapo."
The Wanfu Bridge that year was a bridge across the Fu River, where coolies often rested and hit the tip. The main patrons of the restaurant are the oily footmen. Chen has a unique set of cooking skills for cooking tofu. The tofu cooked is full of color, fragrance, and extraordinary, and is deeply loved by people. The roasted tofu she created is called "Chen Mapo Tofu". Its diet is small. The shop was later named "Chen Mapo Tofu Shop".
