[mapo Tofu] Sichuan Cuisine Classic
1.
Cut the tofu into 2 cm cubes
2.
Put it in boiling water with a little salt and boil it to remove the beany taste, remove it and soak it in clear water [add salt, the tofu will not burn out easily]
3.
Finely chop three-line meat, finely chop watercress, bean drum, finely chop ginger and garlic; chop small green onions and garlic moss into small sections
4.
Put less bean paste and sauté the meat until fragrant
5.
After the meat is fragrant, add bean paste, sea pepper noodles, ginger and garlic and fry together
6.
Low fire, fry and color
7.
Put the tofu, stir-fry, one direction
8.
Take some broth
9.
Use a small fire to start burning. This process takes 5 minutes [I can’t eat hot tofu in a hurry]
10.
When the soup is cooked to this level, start to tick the water soy flour, usually twice. If you don’t have much oil, you still need to heat the oil to brighten the oil
11.
Finally, sprinkle with pepper noodles, shallots, and garlic moss [there is no garlic seedlings in the house, replace it]
Tips:
The color should be red and bright, and the spicy taste should be prominent