Private cuisine----Mapo Tofu

Overview

Mapo Tofu is a famous dish that everyone is familiar with, but my whole family can't stand the spicy taste, so when it is made, it is usually slightly spicy and slightly numb, and even Pixian Doubanjiang is not added. By changing it, this dish has become a new look of its own, so it is named Mapo Tofu.

Tags

• hot dishes
• home cooking
• private kitchen
• common dishes
• meat dishes
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• bibimbap sauce
• chive leaves
• garlic
• light soy sauce
• onions
• pork belly
• tofu
• zanthoxylum bungeanum
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Cut the tofu into cubes and cook in boiling water for one minute to remove the beany smell. Drain out the supercooled water and set aside.

   

2. 2 Chop the pork belly into minced meat.

   

3. 3 Chop all ingredients and dice carrots.

   

4. 4 Heat the pot, add peppercorns and roast over low heat until fragrant.

   

5. 5 Crush with a rolling pin and set aside.

   

6. 6 Heat the oil again in the pot and add the minced ginger.

   

7. 7 Add pork belly and stir-fry out the oil, add half a teaspoon of salt to infuse the meat with flavor.

   

8. 8 Add minced garlic, chopped green onions and carrots and stir-fry.

   

9. 9 Stir fry for a few minutes.

   

10. 10 Add ground peppercorns.

    

11. 11 Add bibimbap sauce and stir-fry.

    

12. 12 Pour in light soy sauce.

    

13. 13 Sprinkle in pepper.

    

14. 14 Pour into two large bowls of hot water.

    

15. 15 Add tofu cubes.

    

16. 16 Cook on high heat for 2-3 minutes, then turn to low heat until the soup is reduced to one-third.