There are too many classic dishes in Chinese food. For example, today’s Mapo Tofu is a gift from Sichuan to the world. Mapo Tofu with rice is a perfect match in people’s hearts. Almost no one doesn’t know its name! Why is a classic a classic? Even the “unorthodox” simple home version is enough to make people cry delicious.


120g beef
1 piece of tofu
5ml raw extract
2G sugar
30g bean paste
Appropriate amount of chopped green onion, ginger and garlic
A little dry pepper
A little vinegar
Proper oil
A little water starch
Proper amount of Golden Arowana pepper oil


Step 1
Chop the beef into minced meat( Authentic Mapo Tofu is minced beef. It's no problem to change it to "minced pork" in family production.)

Step 2
Tofu is cut into square blocks. The size depends on your preference.

Step 3
Put 2 grams of salt in the pot and pour in tofu( The osmotic pressure of salt will force out the water in the tofu faster, and it will make the tofu a little salty. Remember that this procedure must be done. If you want to make good Mapo Tofu, this is the key step.)

Step 4
Cook the tofu over low heat for about 2-3 minutes. The tofu is slightly swollen and can be fished out.

Step 5
Put the bottom oil in the pot. After the oil is warm, fry the minced meat first. At this time, pay attention to the oil temperature not to be too high. Fry slowly until the minced meat starts to be slightly white.

Step 6
Add chopped green onion, ginger and garlic, stir fry dry pepper to make it fragrant.

Step 7
Stir fry for about 30 seconds, add bean paste and stir fry red oil.

Step 8
Add water or broth, almost a piece of tofu and a small bowl of water.

Step 9
Add 5ml raw soy sauce and 2G sugar. Try the taste after boiling. At this time, it can't taste right. It should be a little lighter, otherwise it will be very salty after the water volatilizes( Raw soy sauce is just a taste, because Pixian watercress is already very salty, so don't put too much.)

Step 10
Pour in the cooked tofu, add a few drops of vinegar and cook for 2-3 minutes( A few drops of vinegar is also the key. There will be differences between not putting it and putting it, but only a few drops. It's best not to eat sour taste, but only to improve the taste. This is the legendary "pot side vinegar".)

Step 11
Hook a thin thicken with starch.

Step 12
Finally, pour in an appropriate amount of Golden Arowana pepper oil to season( The raw material of golden dragon fish pepper oil is the fresh pepper picked in July and August, and the "tribute pepper" produced in Hanyuan was also selected. Hanyuan pepper was a tribute pepper in the Tang Dynasty. The green and red pepper is fragrant, the red pepper is crisp, and the golden dragon fish pepper oil combines the characteristics of green and red pepper. It is boiled with traditional technology to enrich the taste level of pepper oil. It only takes a few drops to feel the delicious thick hemp. Cold mix, noodle soup, hot pot dipping, stir fry, add golden dragon fish and pepper oil to make your taste buds "dance".)

Step 13
Finally, according to their preferences, they can be decorated with scallion, coriander, sesame and so on.