First of all, prepare tofu, minced pork, green onion and bean paste, cut the tofu into small square pieces. Boil water in a pot, pour in the tofu cubes and cook for a few minutes, then remove and drain. Heat the pan, put the oil, pour in the minced meat and stir-fry until the minced meat is loose, add the bean paste, then add a little pepper oil and continue to stir-fry. Then pour in the tofu and stir fry, add the right amount of water, cover the pot with a lid and boil over high heat. Adjust the sauce thickening, pour into the pot, mix well until the soup thick, sprinkle green onion can be.

Ma Po Tofu is a well-known Sichuan cuisine, the main ingredient is tofu, supplemented by minced beef, seasoning for the soybean paste, etc., hemp from the pepper, spicy from the chili pepper, this dish into the dish hemp, spicy, fresh, fragrant, hot, green, tender, crispy, the Sichuan cuisine spicy flavor type of the characteristics of the show to its fullest. Today, Ma Po Tofu "Ma Po Tofu" was named "Chinese cuisine" Sichuan top ten classic dishes.

Origin of Mapo Tofu

Mapo Tofu was first created in the first year of the Tongzhi period of the Qing Dynasty in Chengdu, where there was a store called "Chen Xingsheng Dining Hall" by the Wanfu Bridge. The owner, Chen Chunfu, died early, and the small restaurant was run by the owner's wife, who was known as "Chen Ma Po" because of her slightly numb face. In those days, Wanfu Bridge was a bridge across the Fu River, where hard laborers often took a rest and made a stopover. The store was patronized mainly by footmen who picked oil.

Chen's cooking tofu has a unique set of cooking skills, cooking out of the tofu color and aroma, extraordinary, loved by people, she created the burnt tofu, known as "Chen Ma Po tofu", the food store later also to "Chen Ma Po tofu store Chen Ma Po Tofu Shop", her food shop was also named "Chen Ma Po Tofu Shop".