Cooking Steps

1. 

   Step1:Cut tofu into small pieces and soak it in cold wate

2. 

   Step2:Dice beef. Cut garlic into small pieces from the middle for standb

3. 

   Step3:Sliced scallion and ginger, sliced Pixian bean past

4. 

   Step4:Add some dried peppers. Pepper seed

5. 

   Step5:And some chili powde

6. 

   Step6:Pea powder mixed with wate

7. 

   Step7:Prepare some prickly ash separately and stir fry in the pot. Do not put in oil. Directly dry fry. Reduce the heat. Do not stir fry. Take out after the smell of hemp comes out. Use a rolling pin to grind it into mince for standby

8. 

   Step8:Bean curd cold underwater pot. Add two spoons of salt. Boil over high heat. Don't cover the pot. Let the bean smell volatilize naturally. Turn the water to low heat and stew. Don't turn off the fire. Keep the water rolling all the time.

9. 

   Step9:Put oil in the pot. I add a little lard to increase the richness of the taste

10. 

    Step10:When the oil is hot, put the beef into it and stir fry it until it is crispy. This is the crispness of the seven character real Ju

11. 

    Step11:Stir fry the beef and put it into the condiments prepared in front. Stir fry it to produce red oil. The smell is good

12. 

    Step12:Add boiling water. The amount of water should be no more than tofu. Boil it a little to let all kinds of flavors mix. Add a little sugar to make it taste better

13. 

    Step13:After boiling for a while, add the hot tofu. In order to ensure that the hot words are really decisive, so you should keep the tofu stewed. Add some pepper powder, salt, monosodium glutamate, seasoning. Add some soy sauce and some old soy sauce to make the soup look more moist. At this time, pour the sauce for the first time. Let the taste be wrapped on the tofu. After stewing for a while, pour the sauce for the second time. Do not pour too much. Let's pour it for the third time later. The last time depends on the consistency. Let's master it. Collect the juic

14. 

    Step14:Out of the pot. Sprinkle with garlic sprouts. And the crushed pepper prepared in front. You can serve. Tips: Mapo Tofu must be thickened with pea powder. Do it three times. Do not pour it in at one time. The quality of thickening depends on the garlic sprouts. After the garlic sprouts are sprinkled, half of them will sink in the soup. Half of them will be outside. Then they will not sink again. This is the best. More practice is needed.

15. 

    Step15:Don't talk too much. Let's eat it. The orthodox Sichuan food Mapo Tofu. Do you know that?