1/8 Wash the onion and garlic, cut the onion into chopped green onion and chop the garlic into garlic foam.

2/8 tofu is cut into small squares the size of half a mahjong tile.

3/8 Cut the beef into foam.

Add water to 4/8 pot, add salt 1g, cook the tofu and blanch it for later use.

Put 20g of salad oil into a 5/8 pot, heat it to 70% with high fire, add beef foam 100g, add 5g of soy sauce, stir-fry it with high fire until it is 80% cooked, and take it out for later use.

Add 10g salad oil to 6/8 pot and heat the oil to 50%. Add 30g of garlic paste and bean paste, add 12g of pepper, stir-fry until fragrant, take out the pepper, add clean water to the pot, add 2g of salt, 2g of chicken powder and 10g of soy sauce, stir-fry evenly with high fire, and then add tofu to start cooking.

Cook with 7/8 medium fire for 3 minutes, add the fried minced meat, thicken with water starch, and add 5 grams of pepper oil and stir well.

8/8 pots and pans, sprinkled with chopped green onion, a delicious Mapo tofu with all colors and flavors is displayed in front of everyone.