M19 Mapo tofu

Tofu cut into 2cm squares, blanch in boiling water with salt, drain.

Heat oil in a pan, medium heat, put in the appropriate amount of Sichuan pepper grains frying out the aroma, fish out and discard.

Pour in 75g minced beef, stir fry until golden brown.

Add 30g of soybean paste continue to stir fry for a few moments, add 15g of tempeh, ginger, chilli powder, stir fry evenly.

Add tofu, pour hot water exceeded the ingredients, cook over high heat until boiling, turn to medium-low heat and cook for about 3 minutes, add the right amount of soy sauce, a little salt to taste. Juice over high heat, add the appropriate amount of water starch.