Food|Mapo tofu

Cooking Instructions

1. Cut the tofu into pieces, pot it under cold water, add a little salt, a little cooking oil, blanch the tofu and remove it after boiling, so as to remove the beany smell, the tofu is easier to shape, and it is not easy to stick. Heat the oil in a pan, heat the oil and add the minced garlic and peppercorns

   

2. Add a spoonful of Pixian bean paste and stir-fry the red oil over low heat

   

3. Stir-fry the tofu well

   

4. Add the water from the last tofu, add a spoonful of light soy sauce, a little chicken essence, a little sugar, and half a bowl of water starch

   

5. After boiling over high heat, turn to medium heat and simmer for 8 minutes, stirring constantly in the middle to prevent the pot from sticking, and put the pepper powder on the plate before leaving the pot

   

6.