2. Cut the tofu into finger-sized cubes.
3, the use of tofu drowning: tofu drowning is very hot, remove the alkaline taste of tofu, add a little soy sauce, remove the beany smell, increase the color and increase the salinity.
4, the drowning pot is poured out, and the lard melts in the pot. Authentic Mapo tofu uses lard, which tastes more fragrant.
5. Stir-fry the peppers in the pot, remove the peppers, and then add bean paste, sea pepper noodles and lobster sauce.
6. Put the beef into the pot and stir well.
7. Add beef soup and bring to a boil.
8. Add tofu and cook over high fire, let the tofu absorb the taste of beef and beef soup, and collect the juice over high fire.
9. Starch is added with water to make water starch, which is added into the pot for three times; Water starch should not be added at one time, but must be added several times, three or four times. The first time is to increase viscosity, the second time is to increase tension, and the third time is to make tofu more sticky.
10. Sprinkle garlic sprouts before cooking.