Home-cooked Sichuan Flavor Mao'ao Tofu Recipe

Mao Po Tofu is one of the traditional famous dishes in Sichuan province, belonging to Sichuan cuisine. Main ingredients include tofu and seasoning,beef paste (or can use pork),chili and Szechuan peppercorns, etc. The comes from Szechuan peppercorns, the comes from chilies, this dish highlights the 's"numbing and spicy"characteristics.

It has a light yellow color, soft and glossy tofu, with flavors of,,,,,,,;

now sharing the specific preparation method for Mao Po Tofu:

1,two blocks of white tofu, split in half and then cut into pieces. White tofu cubes are placed in a bowl, adding more salt, and pouring in water at 80 degrees or higher for one hour to allow the tofu to absorb flavors and remove fishy odors.

After one hour, drain the water, prepare.

2,an appropriate amount of beef tendon meat , cut into small pieces and then minced (not too finely). 3, an appropriate amount of garlic paste;an appropriate amount of ginger paste;an appropriate amount of doubanjiang;

an appropriate amount of Szechuan peppercorns, crushed using a grinder into pepper powder.An appropriate amount of chili, also ground into chili powder using a grinder. 4, heat the pot without adding oil, add garlic paste, ginger paste, doubanjiang andfermented bean curd

, stir-fry over medium to low heat until fragrant, then add chili powder and stir-fry together until fragrant. Then add beef, stir-fry until the water is reduced, until it emits a fragrance.After beef has cooked, add an appropriate amount of water, place tofu cubes evenly, add an appropriate amount of old (dark soy sauce), cover with lid and simmer for 5 minutes. 5,after 5 minutes, open the pot, stir-fry over high heat to reduce the broth, use a spoon back gently to prevent sticking and breaking the tofu. When the broth is suitable, add an appropriate amount of