Cooking Steps

1. 

   Step1:Cut the tofu into 1 cm square pieces. Dry pepper and prickly ash are mixed and crushed. Tips - tofu pieces should not be too big. They are not easy to taste. They should not be too small. They taste too broken. The small square of 11.2cm is just right.

2. 

   Step2:Add some water to the iron pot. Add 1 spoon salt. Pour in the tofu. Blanch for about 1 minute. Before the water boils, remove the tofu and drain the water for use. Tip - blanch to remove the beany smell. When stirring, use the back of the spoon to push the tofu in the water. Otherwise, the edge of the spoon is easy to cut the tofu. The tofu can not be boiled before boiling. The taste is tender.

3. 

   Step3:Pour a little oil into the pot. Pour in the dried and chopped peppers. Stir in the small heat to give the fragrance. Put it in reserve. Tip - it's a simple way to replace chili in home cooking.

4. 

   Step4:Heat up the wok. Pour in canola oil and butter. Heat and melt, then pour in beef granules. Stir over medium low heat until discolored. Tips - fried meat with oil is more tender and fragrant.

5. 

   Step5:Seasoning - the minced meat need not be filled out. Directly pour in the second step of the production of knife edge pepper . Ginger, Douchi, Pixian Douban sauce. Add some water. Boil over high heat. Then add salt, monosodium glutamate, sugar and mix well. Pour in tofu. Boil the tofu for 5 minutes.

6. 

   Step6:Cook in a pot while mixing starch. The ratio of starch to water is about 1-5 (the ratio of starch to water can be adjusted appropriately according to different dishes).

7. 

   Step7:Pour water starch along the edge of the pot. Heat medium or low. Stir gently with the back of the spatula. Thicken. Tips - we all know that tofu spits out water in the process of cooking. The more water you boil, the more water you feel. So when making Mapo Tofu, if you only thicken it once, the sauce will be diluted by the water spit by tofu very quickly. When you eat it, the sauce will not cover tofu. It feels that the flavor is not enough, and it is not tender enough. So we have to thicken it 23 times. If you thicken it twice, you should first thin it and then thick it. If you thicken it three times, you should follow the order of 1 thin - 2 thick - 3 slightly thin.

8. 

   Step8:Finally, after serving in the dish, sprinkle a little garlic sprouts (sprouts from garlic) or chopped chives (can also not be put). You can eat them while they are hot. I also sprinkled some cooked sesame seeds. It's better to eat.

9. 

   Step9:Finished product drawin

10. 

    Step10:Finished product drawin