2, Ma Po Tofu (Pinyin: má pó dòu fǔ;) is one of the traditional dishes of Sichuan Province, belongs to the Sichuan cuisine, the main raw materials for the bean curd, bean curd, minced beef (you can also use pork), chili peppers and peppercorns, etc., numbness comes from the peppercorns, spicy from the chili pepper surface, the dish highlights the characteristics of the Sichuan cuisine "numbness and spiciness," the taste is unique, smooth. Unique, smooth texture, now, Ma Po Tofu across the ocean, in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down, from a flavor of home-cooked small dishes and jumped on the hall of elegance, has become an international famous dishes.

3, first cut the tofu into 2 cm square block, put into the boiling water with a little salt blanch, remove the soy flavor, fish out with water soak; tempeh and other chopped, garlic cloves cut into segments, ginger minced.

Then frying pan hot, put the oil, put the beef stuffing fried loose; until the beef stuffing fried into a golden brown, put the soybean paste with the fried; into the black beans, ginger, chili powder with the fried until the beef color.

Finally under the broth to boil, put the tofu cook for 3 minutes, add soy sauce, garlic cloves, sugar, season with salt, and then thickened with wet starch, served and sprinkled with pepper, green onion can be.