Mapo Tofu
Overview
Speaking of Mapo Tofu, it is a well-known dish and one of the most representative dishes in Sichuan cuisine. A successful Mapo Tofu dish should be: Spicy, fragrant, hot, crispy and tender. These eight words were mentioned by Iron Steel Chef while watching TV, and they summarize the characteristics of Mapo Tofu! We usually eat this dish out a lot, but today we made it seriously at home, and it was very successful. It turns out that if we master the skills, we can make it at home!
Tags
Ingredients
Steps
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Cut the tofu into small pieces, add water to the pot and bring to a boil.
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When the water boils, add half a spoonful of salt.
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Then pour in the water starch.
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Then bring the tofu with the water and pour it into a large bowl and set aside.
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In another pot, add an appropriate amount of oil and heat, then add Sichuan peppercorns and red pepper and sauté until fragrant.
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In this way, the peppercorn chili oil is ready, then take out the peppercorns and chili peppers and use them.
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Cut the pork into small cubes, add 1 tablespoon of cooking wine and mix well.
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Then pour it into the oil pan just now and spread it out with chopsticks.
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After the meat turns white, add a spoonful of black bean paste and a spoonful of bean paste.
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After stir-frying the red oil, add the minced ginger and garlic and stir-fry until fragrant.
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Then pour 1 bowl of water into it and bring to a boil.
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Then drain the previously cooked tofu and pour it into the pot. Cover and simmer for about 6 minutes.
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After cooking, add 1 teaspoon of sugar to enhance the flavor.
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Then add the water starch
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Finally, scoop it out, sprinkle with minced green garlic and crushed Sichuan peppercorns and it's done.
