Main raw materials
Tofu, lean pork, shallots, Pixian bean paste, ginger, garlic, soy sauce, oil, starch, pepper powder, monosodium glutamate, salt and sugar.
Ingredients
Beidoufu: 1 piece of beef foam: 2 Liang
ingredients
Pixian watercress: a small amount of pepper: a small amount
Black pepper: a small amount
Practice steps
1. Wash the beef foam with water, add a small amount of spiced powder, cooking wine and a few drops of vegetable oil and mix well for later use.
2. Cut the beancurd into small pieces, boil it in boiling water for one minute and then remove it for use.
3. Heat a small amount of vegetable oil in a wok, add chopped green onion, Jiang Mo and minced garlic, stir fry and change color.
4. Add two spoonfuls of Pixian bean paste, one tablespoon of Chili powder and a few dried peppers, and add a teaspoon of raw extract to stir-fry the red oil.
5. Add the tofu that has been processed before, stir well, add a spoonful of water, and cover it for three minutes.
6. After the soup is less, add a little water starch to thicken it, and pour in Chili oil, sesame oil and sesame oil before cooking. Sprinkle some chopped green onion and freshly ground black pepper to serve.
Feelings: Tofu is tender and spicy, and minced meat is delicious. Mapo Tofu gives people a feeling similar to custard. Many Sichuan friends scoop it into a bowl like soup and eat it very much.