The home-style method of Mapo tofu is delicious, tender and not broken

First, we prepare a piece of tender tofu, cut it into 1cm square cubes, and place it in boiling water. Add a spoonful of salt and blanch for a few minutes to remove the soybean flavor while also making the tofu more smooth and tender and easier to shape.

Prepare a small piece of beef, first cut it into thin strips and then chop it into minced beef, which is used to fry the stuffing.

Cut the ginger into pieces, crush the garlic and cut it into pieces, cut the shallot into rings, chop the garlic sprouts and put them together with the shallot, and prepare 10 grams of chili powder for later use.

Heat the wok and add vegetable oil to lubricate it. This step is to prevent the beef from sticking to the wok when frying. After lubricating the wok, pour out the oil and add minced beef to stir-fry for about 1 minute until it is fragrant and crispy.

Then add a few grains of peppercorns, pour in the soybean paste and fermented soybeans, and stir-fry together to release the aroma of the sauce and the red oil of the soybean paste.

Then pour in the ginger and garlic powder and continue to stir-fry until the garlic fragrance is released. Add chili powder and stir-fry until fragrant, then pour in a proper amount of water. After the water boils, drain the tofu and pour it into the pot. Add pepper powder, chicken powder, sugar, Sichuan pepper powder, and dark soy sauce for seasoning.

At this time, do not stir the tofu back and forth, as it is easy to break. You can gently shake the pot. When the tofu is cooked to a medium-high temperature, add a spoonful of salt and a little thickening. Let the flavor seep into the tofu. The first time you thicken the sauce, it should not be too thick, otherwise it will easily burn the pot and become unstable and fall off easily.

Then add the second and third time of thickening, which can make the sauce a little thicker and help the tofu to bond together completely, making it more flavorful.

Then drizzle a little pepper oil to brighten the color, and you can serve it on the plate. Finally, sprinkle with pepper powder and garlic sprouts, and the dish is ready.