Mapo Tofu

Overview

Needless to say, traditional dishes

The raw materials are as shown in the picture above
Cut the tofu into small cubes, mince the green onions and mince the ginger and set aside
Add water to the pot, add tofu when the water is warm, bring to a boil over low heat, remove and set aside, this will prevent the tofu from falling apart and make it easier to absorb the flavor
Add base oil to the pot, add minced ginger, bean paste, pepper oil, or Sichuan peppercorns, and stir-fry until fragrant
Stir-fry constantly until the aroma comes out
Add water to the pot and pour in the watered tofu
Stir well, do not use a spatula to stir, as it may break easily, just keep shaking the pan
Add soy sauce, chicken powder, salt and a little sugar to taste
Add cornstarch mixed with water and shake well
Add oil chili for color, shake well
The soup is thick and red in color. Serve it on a plate
Place on a plate and sprinkle with chopped green onion