Mapo Tofu with Diced Pork
Overview
Mapo Tofu is one of the famous Han dishes in Sichuan Province and a famous product in Sichuan cuisine, one of the eight major cuisines in China. The main raw material is tofu. Its characteristics are numb, spicy, hot, fragrant, crisp, tender, fresh and lively. It is called the eight-character motto. The hemp comes from Sichuan peppercorns and the spiciness comes from chili peppers. This dish highlights the spicy characteristics of Sichuan cuisine. This dish is rich in animal and plant protein, calcium, phosphorus, iron, vitamins and carbohydrates. It has the effects of warming and replenishing qi, replenishing the body and promoting fluid production, detoxifying and moisturizing, and replenishing essence and marrow
Tags
Ingredients
Steps
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Tofu cut into cubes
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Chop the shallot into finely chopped green onions and mince the ginger
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Mix the water starch, prepare peppercorns, Pixian bean paste, pepper powder, etc.
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Pork cut into cubes
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Heat oil in a pot, add peppercorns and roast over low heat until fragrant
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Stir-fry the ginger and green onion until fragrant
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Add the watercress and continue to fry until the red oil comes out
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Then put the diced pork into the pot, stir-fry slowly over low heat until fragrant, add stock, appropriate amount of braised soy sauce and bring to a boil over high heat
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Pour in the tofu and slowly push it with a spoon to coat the sauce evenly. After it boils, reduce the heat and simmer for a while
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When the juice in the pot is almost gone, turn to high heat, thicken the gravy, remove from the pot and serve on a plate
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The next step is very important. Because it is Mapo tofu, it needs to create a numbing flavor. Sprinkle the Sichuan peppercorns evenly on the prepared tofu. In this way, a perfect plate of Mapo tofu is ready
