Mapo Tofu

Ingredients

　　Tofu 400g

　　Mutton 80g ground meat

Appropriate amount of oil

　　Kaleidoscope pepper A small handful

Dried red chili peppers 3 pieces Two garlic cloves

Ginger

　　A little bit Spicy bean paste from Sichuan

1 tablespoon Brown sugar 1/3 tablespoon

　　Dark soy sauce 1 tablespoon

　　Starch slurry to taste Appropriate amount of water

Coriander

A little bit

　　Mao Po Tofu Steps for preparation

　　1. Cut the tofu into medium-sized cubes. 2. Blanch the tofu in boiling water for 1 minute, then remove and set aside.

3. Chop the mutton into ground meat.

4. Clean the dried red chili peppers, cut them into segments, mince the garlic cloves and ginger; I do not like the taste of ginger very much, so only a little is used.

5. Heat some oil in a wok, add the kaleidoscope pepper and dried chili segments, stir-fry until fragrant, then remove the kaleidoscope pepper and dried chilies, leaving behind the fried kaleidoscope pepper.

Hot pepper oil

6. Add the minced garlic and ginger, stir-fry until fragrant.7. Stir-fry the ground meat until it turns white.

8. Add 1 tablespoon of Sichuan spicy bean paste, stir-fry until the bean paste releases red oil.

9. Add 1/3 tablespoon of brown sugar and stir-fry together.

10. Add the tofu cubes and an appropriate amount of water, boil for a moment first, then switch to low heat and simmer for 5 minutes; if you prefer less soup, you can continue cooking until the sauce thickens.

11. Use starch slurry to create a thin coating.

12. Add a little chicken powder, garnish with coriander and fried kaleidoscope pepper and dried chili segments before serving.

Tips

1. Since Sichuan spicy bean paste, dark soy sauce, and chicken powder all contain salt, no additional salt is needed.

2. Due to the fragility of tofu, it's not suitable for stir-frying; gently shake the wok or use a spoon to push the tofu lightly.

3. Blanching the tofu can remove its bean smell.

Blanching the tofu can remove the beany smell.