Mapo yam, the most addictive Sichuan dish
100g beef stuffing
15g green garlic seedlings
10g Pixian Douban
15g sweet flour sauce
0.5g chili powder
1.5g pepper powder
10ml soy sauce
150 ml broth (or boiled water)
75 ml oil
Step 1Wear gloves to clean the yam, scrape off the skin, then cut the yam into hob pieces and soak it in clean water to prevent discoloration.
Step 2Boil an appropriate amount of water, put the yam block into boiling water and boil it.
Step 3Chop up Douchi and Pixian Douban.
Step 4Remove the old leaves of green garlic, wash and cut the roots, peel the ginger, wash and cut into pieces.
Step 5Heat the frying pan, put the oil in it, and stir fry the beef stuffing.
Step 6When the beef stuffing is golden yellow, stir fry the bean paste and black bean sauce together, then stir fry the ginger and chili powder together, and stir fry the red oil.
Step 7Pour in broth (or boiling water) and bring to a boil.
Step 8Put in the boiled yam and cook for about 3 minutes to make the yam taste good.
Step 9Add soy sauce, green garlic and sugar to taste.
Step 1010. Thicken with well mixed wet starch and sprinkle with pepper noodles.
Step 11Selected from the most addictive Sichuan cuisine, available on dangdang.com and jd.com.