Mapo mandarin duck tofu(ma po yuan yang dou fu )

Mapo mandarin duck tofu

Introduction:

"Double color tofu, blood tofu. I use sheep's blood. I prefer sheep's blood. It's more tender and smooth than pig's, and it doesn't smell fishy. It's quite good with the green cabbage. This dish is slightly spicy and salty. It has the effects of calcium, blood and detoxification

Production steps:

Step 1: cut the two color tofu into pieces and blanch it in a pot to cool it.

Step 2: put oil into the boiler and fry sauerkraut.

Step 3: stir fry with Pixian Douban sauce.

Step 4: add appropriate amount of water, double color bean curd and oyster sauce, bring to a boil and take the juice out of the pot.

Materials required:

Tofu: 150g

Blood tofu: 150g

Sauerkraut: 100g

Pixian bean paste: 1 tablespoon

Oyster sauce: 1 tablespoon

Note: if you don't like sheep's blood, you can change it to other kinds.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma Po Yuan Yang Dou Fu