Mapo Tofu
Step 1 . Dice the tender tofu and the dried chilli; Mix 1/2 tablespoon of cornflour and 3 tablespoons of water to make cornflour water.
Step 2 . Bring half a pot of water to a boil, add 1 tablespoon of salt, blanch the beancurd cubes in boiling water for 30 seconds, remove and drain.
Step 3 . Take an empty bowl, add Pixian County bean paste (2 tablespoons), soy sauce (1 tablespoon), sugar (1/2 tablespoon), cooking wine (1/2 tablespoon), Chinese prickly ash (1 tablespoon), chicken powder (1/3 tablespoon), salt (1/5 tablespoon), and water (1/2 cup), and mix well to make a spicy sauce for later use.
Step 4 . Heat 3 tbsps of oil, stir fry chopped ginger and dried chilli over low heat, add chopped beef and stir fry until the meat changes color.
Step 5 . Pour in the spicy sauce, stir fry with the minced beef, and boil until boiling.
Step 6 . Pour in the tender bean curd and mix gently. Pour in the cornstarch water and thicken. Sprinkle 1/2 tbsp of Chinese prickly ash powder on top. Serve.
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