Cooking Steps

1. 

   Step1:Prepare the ingredients. First wash the tofu. Then soak it in cold water for 10 minutes. Cut into 1.5cm cubes for later use. Slice the scallion, shred the ginger, and put the prickly ash in the plate for later use. Starch should be boiled with water. Put a little Pixian bean paste in a bowl and set aside.

2. 

   Step2:After the hot water is boiled, put a spoon of salt to boil. Then pour in the tofu and continue to cook. After the water is boiled again, take out the tofu and quickly pass through the cold water for another time, then put it out for standby.

3. 

   Step3:After the oil in the pot is hot, stir fry the onion, ginger and pepper to make the flavor. Then stir fry the bean paste. Add some water (it can cover the tofu). Stew the tofu in medium low heat for 10 minutes. Open the lid in the middle to see if the soup is about to be boiled dry, add starch water. Collect the juice in high heat. Before leaving the pot, put salt and chicken essence according to personal taste.

4. 

   Step4:A tender and smooth Mapo Tofu is a success.