Ma Po Tofu is a Sichuan dish.

Ma Po Tofu is a famous dish in Sichuan cuisine, one of the eight major Han Chinese cuisines. The main ingredient consists of tofu, which is characterized by the eight words of numbness, spiciness, hotness, aroma, crispness, tenderness, freshness and liveliness, which are called the Eight Words.

The main ingredients are tofu, minced beef (pork can also be used), chili peppers and peppercorns. The dish highlights the "hot and numbing" characteristics of Sichuan cuisine, as the numbness comes from the peppercorns and the spiciness comes from the chili peppers. The homemade recipe is a simplified version of Ma Po Tofu, which is easy to make.

Ma po tofu practice:

Main ingredient: 1 box of tofu, 2 small pepper, 150 grams of minced pork, pepper, 150 grams of ginger, 2 cloves of garlic sauce, 1 green onion, 1 tablespoon of corn starch.

Accessories: 1 tablespoon of bean paste, 1 tablespoon of salt, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, half a bowl of water, cooking oil in moderation.

Steps:

1, prepare the ingredients.

2, tofu cut into small pieces, pot of water boiled with a little salt, put the tofu blanch for a minute, and then fish out. You can remove the astringent flavor of the tofu, keep the tofu taste tender, but also not easy to rupture.

3, pork minced, add salt, cooking wine and soy sauce simple marinade 5 minutes.

4, put oil in the pot, put pepper small fire stir fry aroma, and then put garlic and millet pepper spicy.

5, put 1 tablespoon of soybean paste, stir-fry red oil over low heat, then put in the meat, stir-fry until the minced meat changes color.

6: Add drained tofu, add hot water and bring to a boil, add soy sauce, oyster sauce and a pinch of salt to taste.

7. When it comes to a boil again, add the water starch and bring to a boil over high heat.

8, small fire slowly simmer for a while, let the soup thick can be out of the pot.

9, out of the pot on the plate, sprinkled with green onion garnish, color and flavor of Mapo Tofu is ready.