2, bean curd blanched out for later use:

Blanch the tofu, remove the alkaline smell of tofu, add a little soy sauce, remove the beany smell, increase the color and add a little salinity;

3, the drowning pot is poured out, and the lard is melted in the pot. The authentic Mapo tofu uses lard, which tastes more fragrant.

4. Put pepper in the pot and saute, remove pepper, and then add bean paste, sea pepper noodles and lobster sauce;

5, add beef to the pot and stir fry evenly;

6. Add beef soup and boil over high heat;

7. Add tofu and cook over high fire, so that tofu can absorb the taste of beef and beef soup, and collect juice over high fire.

8. Add water to starch to make water starch, and add it into the pot three times;

Do not add water starch at one time, but must be added in several times, three or four times. The first time is to increase the viscosity, the second time to increase the tension, and the third time to make the tofu more adhesive;

9. Sprinkle garlic seedlings before cooking.

10, sprinkle with pepper noodles after cooking, and then decorate with garlic sprouts.

Simple tofu, after careful cooking, hemp, spicy, crisp, fragrant, whole, tender and hot Mapo tofu is ready.