Home style Mapo Tofu(jia chang ma po dou fu )

Home style Mapo Tofu

Introduction:

Production steps:

Step 1: raw material drawing

Step 2: dice tofu, minced meat, minced onion, ginger and garlic

Step 3: put the tofu into the pot, slightly boil it, hang it with water, take it out, put it in cold water and set it aside

Step 4: take the oil out of the pan and add star anise and pepper

Step 5: add minced meat and stir well

Step 6: stir fry half of the onion and garlic and all the ginger

Step 7: put a spoonful of Pixian bean paste and red pepper, stir fry the red oil

Step 8: stir fry the fungus evenly

Step 9: put in a bowl of water

Step 10: bring to a boil, add the drained tofu and stir fry it evenly

Step 11: add starch water and cook slightly

Step 12: drizzle with sesame oil and MSG

Step 13: Sprinkle the remaining scallion and garlic, then remove from the pot

Materials required:

Tofu: right amount

Auricularia auricula: right amount

Pixian Douban sauce: right amount

Pepper: right amount

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Red pepper: moderate

Starch water: right amount

Salt: right amount

Sesame oil: appropriate amount

MSG: right amount

Note: Chaoma Daodao: @ tofu is not easy to disperse when it is over water, and it can remove the astringency of tofu @ friends who like spicy food can cut the little red pepper (my mother-in-law can't eat too spicy) @ stir fry the pepper a little, and it will be more numb at the end. My family doesn't like it, so I use the whole pepper

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Ma Po Dou Fu