Mapo Tofu

-Wash the tofu and cut into small pieces

- Soak the fungus and tear it into small pieces. I used small fungus, so I don’t have to tear it

-Cut tomatoes into small pieces

-Find a clean bowl, add starch, warm water and stir evenly

-Cut the green onion into finely chopped green onions and the garlic into minced garlic

- Heat the pot, add oil, wait until it is 70% to 80% hot, add chopped green onion and garlic, add Pixian bean paste, fry until the red oil comes out

-Add tomatoes, fungus and stir-fry, add appropriate amount of boiling water

-Add light soy sauce and an appropriate amount of salt, just a little bit, because Pixian Doubanjiang itself is salty

-Add appropriate amount of chicken essence

-Pour the starch paste you just stirred into the pot

-Put the tofu and fungus into the plate, and put the green onion leaves into the plate

-Wang Shouyi’s thirteen incense spread evenly on the plate

-Then pour the soup into the plate

-Wouldn’t it be delicious with rice

Overview