Mapo Tofu
by Lu Yanjie
Favorite
Difficulty
Easy
Time
30m
Serving
3
Traditional and classic Sichuan cuisine, try it.
1. Cut the beef into pieces.
2. Stir the peppercorns in the pot.
3. Pour into powder in a pestle and mortar.
4. Set aside the pepper powder.
5. Chop garlic seeds and ginger into finely mince and set aside.
6. Adjust some water starch in a small bowl and set aside.
7. Put clean water in the pot, add a spoonful of salt, and boil the tofu to remove the beany smell.
8. Add oil to the pot, put the beef cubes in the pot and stir.
9. Put two spoons of bean paste and fry the red oil.
10. Add garlic seeds and ginger fines, and then fry them for a fragrance.
11. Put in: salt, sugar, soy sauce, cooking wine, chicken essence. Pour some clean water and bring it to a boil.
12. Add the pepper powder and add tofu.
13. The water starch thickens before being out of the pot.
14. It's ready to be served.
Tips:1. The amount of pepper depends on the person who has the numb taste.
2. The pepper can be mashed into powder, or it can be put into the pot before the meat is added, and it can be deep-fried and removed.
3. Salt, sugar, cooking wine, soy sauce and water starch can be mixed together at the beginning to make juice and pour it in at step 12.
4. Beef can be cut into small pieces or minced.
