Cooking Steps

1. 

   Step1:1. Select a piece of South tofu or water tofu, cut into even small pieces; 2. Marinate the meat stuffing with white pepper, starch and cooking wine for ten minutes; 3. Cut the green part of small chives into small sections, the white part into long sections; cut the ginger, garlic and millet pepper into small pieces. 4. Sauce mixing - Take 1 tablespoon of raw soy sauce, 1 / 2 teaspoon of sugar, a small amount of salt, a proper amount of white pepper and black pepper (according to your taste). Mix well. 5. A bowl of Shuidian powder - a spoon of starch and some water.

2. 

   Step2:Add a little salt and a little starch to the water. Put the cut tofu into a boil until it froth. Remove the froth after turning off the fire. Leave some water and tofu in the container for use.

3. 

   Step3:1. Heat the pot and add a little rapeseed oil into the minced meat. Stir fry until white. Remove. 2. Put the pepper, scallion, ginger, garlic and millet pepper into the pot. Stir fry until fragrant. Add a spoonful of Pixian bean paste and stir fry until red oil. 3. Put the prepared water and tofu into the pot at the same time. Boil over high heat. Pour in the previously fried minced meat. Then put in the sauce and turn it into a low heat stew. Stew for 510 minutes according to the water volume. (during this period, use a spatula or spoon to copy the bottom from time to time to prevent sticking the pot.).

4. 

   Step4:The tofu is almost stewed. Pour in the water starch. Collect the juice over high heat until the juice has a bright luster. Before leaving the pot, pour in the small chives and green leaves. The spicy Mapo Tofu is ready.

5. 

   Step5:Pour the Mapo bean curd into the container. (it's better not to use a spatula. It's easy to break it). Sprinkle some black pepper on the one you like. The taste is stronger.