When making mapo tofu,

You really need to check it twice,

The first thickening is hot oil in the pot, adding bean paste to stir-fry until fragrant, adding Jiang Mo, garlic paste, chopped dried Chili and fermented soybean to stir-fry until red, adding water, tofu and sugar to burn thoroughly, adding soy sauce and water starch to thicken all kinds of seasonings at one time;

The second time,

Add minced meat, slightly cook the chicken essence, and thicken it with water starch for the second time, in order to shrink the soup and make it easy to plate.

Chefs in restaurants always follow this step to make Mapo tofu, and the Mapo tofu made is spicy and delicious.

If you have any questions, please ask them in time. Thank you! If satisfied, please adopt it in time!