Ingredients: tofu, onion, ginger, minced garlic, minced pork.

Seasoning: bean paste, soy sauce, salt, chicken powder and pepper.

1. Prepare a piece of tender tofu, cut it into small pieces, boil it, add appropriate amount of salt, blanch it for about 3-5 minutes, leave the fire immediately after the fire boils, don't take it out for a while, and let it stand for a few minutes.

2, another pot of oil, such as the oil temperature is 70% hot, pour in chopped green onion, minced garlic, Jiang Mo, minced pork, red pepper, stir-fry the fragrance with low fire, the speed must be fast, and the temperature must be controlled to avoid frying.

3, then pour a spoonful of bean paste, bean paste is the soul of Mapo tofu, essential, like the taste of small partners, you can also add some extra Chili noodles, stir-fry red oil.

4. Pour a bowl of half boiled water and turn to medium heat to boil.

5. After about one minute, pour in tofu, add some soy sauce and salt to taste, and cook for about 3 minutes.

6. When stewing, add 1 tablespoon corn starch and 3 tablespoons water into the bowl, stir well, stir into water starch, pour into the pot to thicken, immediately pour in chicken powder and pepper powder, and wait for 10 second to take out the pot.

7. Take out the pot, sprinkle with chopped green onion, and "Mapo Tofu" will be ready. This dish must be enjoyed while it is hot. The characteristics of tofu keep the temperature of the whole dish. Every time the entrance smells just out of the pot. A plate of "Mapo Tofu" is suitable for red and white, with fresh and tender color and delicious taste, and three bowls of rice are not enough to eat.

Tips:

1, this dish focuses on spicy, pure and refreshing peppers, or uses pepper oil and peppers with Pixian bean paste.

2, the process of simmering, must be controlled well, usually 3 minutes, pay attention to the amount of soup, do not paste the pot, can achieve the best sticky state, and integrate with tofu.