Mapo Tofu

Method

1. 01

   Step 1

   Prepare the ingredients with a knife: dice the gypsum tofu, mince the pork/beef, cut the scallions into small, horse-shaped pieces, and mince the ginger and garlic.

   

2. 02

   Step 2

   The first step is to blanch the tofu in boiling water with salt, cooking wine, and a little light soy sauce. Blanch for a few seconds or drain and soak.

   

3. 03

   Step 3

   Stir-fry the pork with a little salt until fragrant and the color changes, then remove it and leave the oil in the pan.

   

4. 04

   Step 4

   Add fermented soybean paste and stir-fry until it becomes glossy.

   

5. 05

   Step 5

   After stir-frying until glossy, add Yongchuan fermented black beans, minced ginger and garlic, stir-fry until fragrant, then add chili powder and stir-fry again.

   

6. 06

   Step 6

   After stir-frying until fragrant, add a little water—not too much, not too little—just the right amount depending on the quantity of tofu.

   

7. 07

   Step 7

   Add the diced tofu and simmer over low heat until it boils.

   

8. 08

   Step 8

   After boiling, add some chicken bouillon and MSG, then thicken with cornstarch. This is the first time thickening.

   

9. 09

   Step 9

   This is after adding garlic sprouts before the second layer of grout.

   

10. 10

    Step 10

    This is after the third thickening of the sauce, it's ready to be taken out of the pot.

    

11. 11

    Step 11

    Remove from heat and plate

    

12. 12

    Step 12

    Plate it and sprinkle with Sichuan peppercorn powder.