Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

Production steps:

Step 1: prepare materials

Step 2: dice ginger, diced garlic

Step 3: put tofu into water and boil

Step 4: mix starch with proper amount of water and set aside

Step 5: after the bean curd is boiled, thicken it with two spoonfuls of wet set powder, and then add the soup tofu to the soup bowl.

Step 6: heat up the oil in the pan, stir in star anise and pepper, and set aside the oil.

Step 7: filter out Zanthoxylum bungeanum and star anise in Zanthoxylum bungeanum oil.

Step 8: add a little oil to the pan, add Diced Pork and stir fry.

Step 9: wait until the pork turns white, add pepper oil and continue to fry until the pork turns golden

Step 10: stir fry garlic and ginger foam, bean paste and soy sauce.

Step 11: add water and tofu, bring to a boil over high heat, and simmer over low heat for seven or eight minutes.

Step 12: add wet set powder, thicken and cook for another minute, add chicken essence and sprinkle with garlic.

Materials required:

Tofu: one piece

Pork: moderate

Bean paste: right amount

Ginger: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Garlic leaf: right amount

Pepper powder: right amount

Green pepper: right amount

Starch: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Precautions: 1. After the bean curd is watered, it is put together with the soup to keep its heat. 2. There is salt in the bean paste, so there is no need to put salt.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma Po Dou Fu