If you want to eat mapo tofu, it is enough to learn this method, the family secret method, spicy and enjoyable appetizing

Today's food tutorial will share with you my family's secret mapo tofu method, tender and delicious, numb and spicy, when there is no appetite in the hot weather, with this dish, it will definitely be able to make you have a great appetite, don't miss it if you love Sichuan food, the taste is not lost to the restaurant at all, it is worth a try.                     

【Family Edition Secret Mapo Tofu】

Ingredients: 180 grams of peeled pork belly, 2 pieces of lactone tofu, 3 chives, 8 grams of Sichuan pepper, 10 dried chili peppers, 10 grams of ginger, 6 cloves of garlic, 1 spoon of starch, 3 spoons of cooking wine, 2 spoons of bean paste, 1 spoon of pepper ephedra soybean paste, 1 spoon of corn oil, 1 gram of Sichuan pepper powder, 1 spoon of oyster sauce, 1 spoon of water starch (3 grams of starch + 15 grams of water are mixed), a little salt

1. First deal with the pork part, wash the pork belly, chop it into minced meat with a knife, and if you have a food processor at home, you can also use a food processor to beat the minced meat, which is more convenient. Then put the minced meat in a bowl, add 1 tablespoon of starch, 1 tablespoon of cooking wine and 1 tablespoon of corn oil, stir well, and set aside

2. Then deal with other ingredients, cut the lactone tofu into pieces, the lactone tofu is more tender and crumbly, try to act lightly when you cut it, and then peel and cut the garlic and ginger into pieces, cut the dried chili pepper into sections, wash the chives and cut them into green onions, and soak the peppercorns in warm water to wash them clean

3. Pour cooking oil into the pot, put the dried chili, Sichuan pepper, ginger and garlic and half of the chopped green onion into the pot, and fry over medium heat until fragrant

4. Pour in the minced pork, turn to high heat, and poke it with a spatula while stir-frying until the minced pork is completely discolored

5. Then add 2 tablespoons of bean paste, 1 tablespoon of pepper ephedra soybean paste, 1 tablespoon of oyster sauce, 2 tablespoons of cooking wine, 1 gram of Sichuan pepper powder, and stir-fry until the color is even

6. Pour in 1 bowl of water, and then pour the tofu into it, without covering the lid, directly cook over high heat

7. When the soup is half left, add a little salt and 1 tablespoon of starch water, stir-fry until the soup is thick, sprinkle with the remaining chopped green onions, and you can enjoy it in the pot

8. If you want to eat mapo tofu, it's enough to learn this method, the family secret method, spicy and appetizing, come and try it!