My favorite——Mapo Tofu

Mapo doufu is a combination of tofu (bean curd) and minced meat，

usually pork or beef, in a spicy chili- and bean-based sauce, typically a thin, oily,

and bright red suspension. 

I love it so much, so let's cook it now! 

500 grams tofu 150 grams shredded beef (I use the meat)

40 grams Douchi Pixian chili pepper 20 grams face five grams (1 teaspoon) 
Soy sauce 30ml (2 tablespoons) 50 grams Chicken 3 grams (1 / 2 teaspoon) 

Zanthoxylum face five grams (1 teaspoon) 
  
Practices: 
  
1) Cut the tofu 2 centimeters square blocks, water poured into the pot,

boiling heat after fire broke out a little salt, 

then Add tofu pot cheuk 2 minutes, remove the standby Drain. 
  
2) Heat oil in wok until hot oil into a 4 pm 

(hands placed in the top of pot to a sense of warm) into minced meat, 

fried casual, off-sheng out after birth. 
  
3) Pixian Douchi chili and chop fine (I lazy, did not cut), cut into diamond-shaped. 
  
4) once again poured into the oil pan, 

heated up to 3 heat when adding Pixian chili flavor 

by adding red pepper powder and tempeh,after oil, plus modest stock (or water), 

poured into the burning tofu 3 minutes . Add soy sauce, water starch starch once. 

Subsequently, minced meat, chicken and burned two minutes after water starch starch,

to close after the juice into the bowl-sheng, sprinkled pepper can face.