Mapo bean curd is a popular and homely dish in Sichuan cuisine. It’s spicy, salty and fresh. It’s a special dish. But as for why it’s called Ma Po, I’m not very clear. It should be related to a man named Ma Po. No more allusions. Most famous Sichuan dishes seem to have their own stories, which are created by accident. Thank the people of Bashu for bringing us so many delicious dishes. I think this is the simplest version. It’s convenient for me to eat by myself.
100 grams fillet
1 packet of Mapo Tofu seasoning
1 section of scallion
2 g ginger
10 ml peanut oil
5 ml soy sauce
Step 1North bean curd, cut into 1 cm square dice.
Step 2Cut the tenderloin into minced meat, green onion and ginger. Wash the coriander and chop it. Flatten the garlic and cut into minced meat.
Step 3Mix Mapo Tofu seasoning with proper amount of water, put it into the pot and boil it. Then add the diced tofu and cook for 15 minutes.
Step 4Medium low heat, simmer for 15 minutes, thick soup, soft and tender tofu.
Step 5Put the stewed tofu on the plate.
Step 6Add oil to wok, heat up, add minced meat, onion and ginger and stir fry until minced meat turns white.
Step 7Add a little soy sauce to taste.
Step 8Stir fried minced meat on tofu, sprinkle coriander powder, spicy spicy Mapo Tofu is ready.