Hot pot base version Mapo tofu

Prepare the ingredients. You can choose the tofu you like, old tofu, tender tofu, tough tofu, and inner fat tofu. Cut into small squares. A small piece of hot pot base, half a garlic seedling, minced

After the cold water boils, blanch the tofu. After it boils again, pick up the tofu and set it aside. This can remove the astringency of the beans and put an appropriate amount of salt to make the tofu tasty.

Refuel in a hot pan, turn to low heat after the oil is hot and fry the base ingredients, keep stir-frying to avoid pasting the pan.

After the base ingredients are fried, add about half a bowl of water.

Then put the blanched tofu in, bring to a boil over high heat, and turn to low heat

Cover and simmer on low heat for a while, it's more tasty

If you like a thick soup, mix a bowl of Gorgon juice. Mix a teaspoon of starch and a spoonful of water

Just melt the starch completely

Pour the Gorgon juice into the pot and stir fry over high heat for a while. Then add the minced garlic sprouts and stir fry until the soup is thick.

Okay.

Duang~ duang~ duang~