Method: First, cut the tofu into small cubes and boil the water. Add oil to two pots, ginger is not counted when the oil is hot, pepper and dried Chili are added, bean paste is added, stir-fried, appropriate amount of water is added, seasoning tastes, juice is picked up, meat is not added, tofu is added, soy sauce is added, chicken essence is cooked until it tastes, and when the soup is thick, the water-borne powder is collected (it can be divided into two times, one time to dry the water, and the second time)

Heat a proper amount of oil from the pan, add pepper and pepper bean paste and stir-fry until fragrant, then add boiled tofu, add salt and pepper as appropriate, use oil and soy sauce, and cook for 5 minutes to taste and thicken, and then take off the pan! Buy fresh tofu and rinse it with tap water. You don't have to go through the water to get rid of the bean smell. Don't be quick. Adding yellow wine to cooking is not cooking wine, and cooking wine is different from yellow wine. When the small pieces of tofu in the pot are stir-fried in lard, add garlic, salt, pepper powder, yellow wine, some red pepper powder (not put) and stir-fry, then add some water and simmer. Sprinkle shallots on the plate and pour sesame oil. Burning without water and adding beer is another special taste, which is convenient and delicious.

cut the old tofu into small cubes, chop the beef into pieces, and there is no beef (pork can be substituted). Cut the ginger and garlic into pieces, cut the onion into chopped green onion, and boil the water in a pan. When the water boils, blanch the tofu to remove the bean smell. Heat oil in another pot, add beef before frying, add ginger and garlic before frying in bean paste, add water, add tofu to boil, soy sauce, flavor with monosodium glutamate, thicken water starch, pour sesame oil out of the pot and sprinkle with chopped green onion.

the specific method of mapo tofu is as follows: cut a piece of marinated tofu into squares with uniform size, stir-fry it with hot water to remove the fishy smell of the bean, stir-fry the chopped green onion, garlic and pepper in the pan to get the fragrance, stir-fry it with Pixian bean paste, stir-fry it with red oil sauce, then stir-fry the blanched tofu and stir-fry it with starch for 2 minutes. The Mapo tofu I know is a kind of delicious food in Sichuan. It is mainly characterized by hemp, spicy, tender and slippery. First, cut the tofu into pieces and soak it in salt water for ten minutes to dry it, because it can remove the smell of beans. Heat the pot, add pepper, minced meat, minced ginger and garlic, bean paste and water. Pour in tofu, add Chili noodles, soy sauce, salt and soy sauce. Boil for about three minutes and you can get out of the pot.