Ingredients:

Ma tofu, water-frozen green beans, water-frozen soybeans, and potherb mustard.

Seasoning:

Sheep tail oil, dried chili pepper, green onion, soy sauce, cooking wine, soy sauce, salt.

Method:

1. Wash the pickled mustard seeds first, soak them repeatedly in water to remove the salty taste, and cut into pieces with a knife. Boil the blanched green beans and soybeans with star anise in boiling water until they are just cooked but not yet rotten, take them out and set aside.

2. Use an iron pot to stir-fry the lamb tail until the oil comes out, add the green onion and ginger and stir-fry until fragrant. Note that this thing needs oil, so add more sheep tail. Generally, one pound of sesame tofu requires more than two taels of sheep tail oil.

3. Fry the onions and ginger until they become fragrant, add a little yellow sauce and stir-fry them thoroughly, add mustard mustard and stir-fry until fragrant, add cooked soybeans and green beans, add cooking wine and soy sauce.

4. At this time, add the Ma Tofu, and add a lot of water at the same time. The water must be able to cover the Ma Tofu.

5. Don’t leave other people alone when cooking this dish, because you have to constantly use a shovel to stir-fry the bottom of the pot, so as to ensure that the pot is not burnt or the bottom of the pot is blocked. After a while, the pot is boiling, and many large and small bubbles will appear in the madoufu in the pot. Along with the sound of "gudulu, gurgling", a unique sour aroma of madoufu will hit your nostrils. There is a saying in old Beijing: "Fried sesame tofu - Dagudu", which refers to this process. At this time, you should continue to stir-fry at the bottom of the pot. Don't be anxious. Wait for the water to gradually soak into the tofu, so that the water and the tofu are completely blended, becoming sticky and waxy, and giving off a unique fragrance. Son, it’s a good deal. You need to be patient in this work. If the heat is not enough, the fried tofu will not be moist.

6. Finally, fry a little chili oil and it will be very fragrant.

This is the number one authentic Beijing dish - stir-fried sesame tofu. Despite its inconspicuous appearance, it is top-notch for drunkards; it is a delicacy for children to mix rice with, and it is worth mentioning when dipped in the big steamed buns that have just come out of the pot. And it is unique in the world, only Beijing has it.