Mapo Tofu
1.
Cut the tofu into small pieces, add water to the pot and boil the water to boil, add half a tablespoon of salt, then pour the water into the starch, then add the water to the tofu, pour it into a large bowl and set aside
2.
In another pot, pour in the right amount of oil and heat up, then add the pepper and red hot pepper and saute until fragrant so that the pepper oil is ready, then remove the pepper and red pepper without pork dicing, add 1 tablespoon of cooking wine and mix well and then pour Put it into the frying pan and use chopsticks to spread it out
3.
After the meat turns white, add a spoonful of fermented black bean paste and a spoonful of bean paste to stir up the red oil, add minced ginger and garlic to fry until fragrant, then pour into a bowl of water to boil, then drain the tofu that has been cooked before, and pour in Inside the pot. Cover the lid and simmer for about 6 minutes. After cooking, add 1 teaspoon of sugar to enhance the flavor. Add the water starch and finally serve it out, sprinkle with chopped green garlic and peppercorns to complete
Tips:
1. Boil the tofu first, and add salt to it to remove the beany flavor and not easily break. The addition of water starch can make the tofu and water stick to it, keeping the hot taste all the time!
2. Because there are two kinds of sauces added in it, there is a certain degree of saltiness, so basically there is no need to add salt, just add a little white sugar to improve the flavor!
