The appearance of Mapo Tofu is dark red and bright, red, white and green. The shape of tofu is not rotten. It tastes spicy, hot, tender, crisp, fragrant and fresh, highlighting the “spicy” characteristics of Sichuan cuisine. It’s a common dish in our family


500 grams of tofu
100 grams of pork (lean)
1 spoonful of oil
10 grams of minced garlic
1 spoonful of salt
10 grams of pepper
10 grams of ginger
Two onions
1 spoonful of soy sauce
10 grams of starch
1 spoonful Pixian Douban
1 spoonful of Laoganma Douchi


Step 1
Food preparation

Step 2
Cut tofu into cubes

Step 3
Add water to the pot and bring to a boil. Add tofu to the water,

Step 4
Drain the bean curd, pour some oil into the pan, heat 60% and stir fry the minced meat until fragrant

Step 5
Stir fry minced meat until fragrant. Stir fry minced ginger and garlic until fragrant

Step 6
Add a spoonful of Laoganma Douchi and Pixian Douban to stir fry the red oil and fragrance

Step 7
Mixed with appropriate amount of water

Step 8
Bring to a boil, add tofu and mix well

Step 9
Add proper amount of soy sauce, don't put too much, cook until the soup is slightly dry

Step 10
Round the edge of the pot, pour in starch to thicken. (the flour should not be too dry, the flour is sweet potato flour) wait for the juice to be put on the plate, sprinkle with a thin layer of pepper powder, and then put on the onion, eat it, and smell it