a block of tofu

Minced meat (optional) in pairs.

garlic bulb

A green garlic tree

Three tablespoons of bean paste

Two tablespoons of lobster sauce.

A packet of pepper

Two tablespoons Chili noodles (optional)

Three millet peppers (optional)

Two teaspoons of salt.

Three tablespoons soy sauce

Take three tablespoons of soy sauce.

The most authentic Sichuan Mapo tofu method?

Cut green garlic, garlic and millet pepper, and dice tofu. I like to eat more garlic, so I cut one. Students who can't eat spicy food can skip millet pepper.

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Put water in the pot and add a little salt when the water boils to prevent the tofu from sticking. If you use tender tofu, that is, south tofu, you'd better put some salt. If you cut tofu or tofu with your hands like me, you can put it or not.

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Slide the tofu into the water and put it in the soy sauce. This is the secret that the Sichuan cuisine master taught me. You can color tofu when cooking, and the color will look better.

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Pour oil into the pan, heat it for five minutes, and stir-fry the bean paste (because my husband and I don't like minced meat very much, we didn't put it in. Authentic is to put minced meat, just fry it first, and more oil is the key)

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Add lobster sauce, and I'll use Laoganma.

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Add minced garlic and minced millet pepper and stir-fry until fragrant.

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Pour in half of the green garlic, and put half here to better blend in with the green garlic flavor.

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Just pour a little water without sauce, don't pour too much, because in the end you will find that the water can't be collected at all, and your tofu will be stewed. Even if it is thickened, it is still a cauldron. Pour the tofu in.

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If you like spicy food, pour in Chili noodles and stir-fry with salt, soy sauce and pepper powder.

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When the water is almost dry, it can be served. After cooking, sprinkle some pepper powder and the remaining green garlic on the surface of tofu and eat it with rice and coke.

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