1. Prepare ingredients. A piece of braised tofu and an appropriate amount of pork filling. 10 grams of chili noodles, 10 grams of Chinese pepper, 10 grams of garlic, appropriate amount of chives, appropriate amount of Pixian bean paste, appropriate amount of edible oil, a little soy sauce, 30 grams of water starch, 1 gram of chicken essence, and a few drops of sesame oil.
2. Cut the tofu into small pieces, mince garlic, chop chives, and chop Pixian bean paste for later use.
3. Put the peppercorns in a pot and stir-fry until cooked.
4. Put the cooked pepper in a garlic masher and mash it into noodles for use.
5. Add an appropriate amount of water to the pot, boil the water and blanch the tofu for a minute, then remove it for use.
6. Add an appropriate amount of base oil to the pan, then add the meat, and stir-fry until mature.
7. Add the bean paste and chili noodles and stir-fry to get the red oil, then add the minced garlic and stir-fry for the fragrance.
8. Add appropriate amount of hot water to boil.
9. Put the tofu in a pot and bring it to a boil, then add a little soy sauce.
10. Put the pepper noodles in the pot.
11. Put the water starch in a pot and bring it to a boil. Then put water starch again, add a little chicken essence and sesame oil at the end, stir well and it will be out of the pot. You can also sprinkle a little more pepper noodles after cooking.
Tips:1. The traditional Mapo tofu is fried with beef filling, but I personally think that the pork filling is as delicious.
2. The peppercorns must be fried and then mashed to be delicious.
3. Chives are just for decoration, you don't need to add those you don't like.
When you are cooking this dish, you can add WeChat "leyou517" to inquire if you have any questions. I will answer seriously one by one.
