Mapo tofu

1. Cut pork/beef into minced pieces 2. Scallion and garlic finely chopped 3. Cut the tofu into small pieces, add 15g light soy sauce and blanch for 1mins. Tips: Minced meat is best. Some fatty meat will be more fragrant. The tofu is blanched to remove a little bean smell, and it will not be broken when it is cooked later.

Step 1 Heat a pan over medium heat Step 2 Add garlic and shallots Step 3 Add Chinese prickly ash Tips: Just stir in the spices, and you can add two dried peppers. If you like spicy food, just add chili powder.

1. Add 2 spoons of bean paste + Lao Ganma and fry for 1min 30s 2. Add minced meat and fry for 1mins until discolored Tips: Be sure to know what the bean paste tastes like before using it, and know whether the bean paste you bought is salty or spicy. I used Lee Kum Kee's so it wasn't that salty or spicy. So I added two spoonfuls.

1. Add 250-300ml of water/stock Step 2 Bring to a boil Tips: You can add some chicken powder to enhance the umami, but it is not necessary.

1. Add tofu, light soy sauce, sugar, oyster sauce Step 2 Cook for 3mins Tips: Gently and slowly put the tofu down, making sure not to touch it again.

1. Take a small bowl and add 2 spoonfuls of starch and some water. 2. Add 1/3 starch water to thicken over high heat

Sprinkle with scallion and pepper noodles and you're ready to cook!