Water tofu, raw pork, pepper, dried chili, edible salt, Pixian bean paste, soy sauce, soy sauce, white sugar, cassava starch, ginger, onion and coriander. 1, first cut the tofu into strips, then cut it into pieces with a flower knife, then prepare some raw pork, first cut it into pieces, and finally cut it into xiaofu. Finally, use chopping, cut ginger into ginger foam, and cut millet pepper into segments. 2. Heat the pot, add a little cooking oil, simmer, add a handful of pepper, then add a little dried Chili, and fry the pot until the pepper turns dark brown. And dried pepper and chilli were fished up and put on the slate, and they were chopped with a knife.
3. Add cold water to the pot, add a spoonful of edible salt, and blanch the tofu for 2min, which can remove the bean smell, and use a colander to scoop up the tofu and drain the water for reserve. 4. Add a spoonful of cooking oil to the wok, pour out the oil after the oil is burned, then pour in a little cold oil, add minced pork, stir-fry the pork until it is fragrant and dry, add Pixian bean paste, add ginger foam and dried Chili, stir the wok together, stir-fry into Chili oil, then pour in a few douchi, mix well together, and then add chopped Chili and stir. At the end, add cold water, add a little soy sauce for coloring, a little soy sauce, white sugar and edible salt, stir, and then put the boiled tofu into the pot. Br5ming to a low heat for 5 minutes, and boil the tofu in boiling water to taste.
5, go to the hook again, add a little powder, and promote it with a spoon. This is repeated three times. Pour a little pepper powder before taking the pot, and just take the pot and set the plate. Finally, sprinkle coriander on it, and it will be delicious. Tip: 1, we have to tick it three times when it is owed. The first time is to tick it for the first time to make the tofu more tender and smooth. The second time is to thicken and tighten the juice. The third time is to wrap the tofu tightly so that the water is not allowed to drain. It tastes better that way. Teach everyone to make Mapo tofu, which is spicy and spicy, crispy and tender, and delicious in nutrients. It's really enjoyable. Water tofu does this, strengthens the spleen and appetizes the next meal, which is spicy and thick, but it is eaten up on the table, which is the favorite of relatives. If you like this practice, do it according to this one.