The most authentic Mapo tofu, no one.
Cut the tofu, cut the dried chili, cut the onion, ginger and garlic, chop the cardamom, cut the beef and marinate it with cooking wine and starch for 15 minutes.
The tofu is boiled in boiling water for 5 seconds, and the water is drained and drained.
Heat the oil in a hot pot, heat the oil, and stir-fry the minced beef until it is broken.
Leave the base oil in the pan and add the dried chili and pepper to the small fire. Throw away the dried peppers and peppers to avoid affecting the taste.
Pour a small fire into the bean paste and the cardamom to fry the red oil.
Add onion ginger and garlic.
Let the tofu, add some water, and boil over high heat.
After the water is opened, add minced meat, pepper, chicken, soy sauce and a little sugar.
Cook over low heat until a little soup is left, pour in water starch, cook until the soup is thick, not too dry.
Sprinkle with a little pepper on the plate and top with a little pepper oil and chili oil. Dotted with onion.
Match a bowl of rice! Get a meal artifact!
1. Tofu is made from tender tofu. It is best to choose beef. 2, the tofu is not easy to disperse after drowning, but the drowning time is not easy to be too long. 3, dried chili and pepper are fried and scented, so as not to affect the taste. 4, bean paste must use the Pixian bean paste, with the kind of red oil. And the bean paste is very salty, no need to put salt. 5, when doing this dish, the spatula must be light, otherwise the tofu is easy to break. 6. The last step of the pepper oil and chili oil adds flavor to the dish, which is definitely a step in the extra points.