所需食材
- 嫩豆腐400g
- 猪肉末100g
- 郫县豆瓣酱2汤匙
- 花椒粉½茶匙
- 蒜末1汤匙
- 姜末1茶匙
- 生抽1汤匙
- 淀粉1.5汤匙
- 高汤150ml
食材准备
- 嫩豆腐切2cm方块，盐水焯1-2分钟捞出
- 郫县豆瓣酱剁细，淀粉加2倍水调成水淀粉
烹饪步骤
- 炒肉末：热锅下油炒猪肉末至变色出油，盛出备用。
- 炒豆瓣酱：转中小火，放剁细的豆瓣酱慢炒1-2分钟至红油出来，加蒜末姜末炒30秒。
- 炖豆腐：倒入高汤和生抽，大火烧开，轻放豆腐，中火炖3分钟。用勺子轻推，不要用铲翻。
- 勾芡：水淀粉沿锅边缓缓倒入，轻推至汤汁浓稠，分两次效果更好。
- 出锅：关火撒花椒粉和葱花，花椒粉最后放才够麻香。
小贴士
- 郫县豆瓣酱是灵魂，亚超找"Pixian Doubanjiang"
- 花椒粉最后放，香味更突出
Ingredients
- 400g soft tofu
- 100g minced pork
- 2 tbsp Pixian doubanjiang
- ½ tsp Sichuan pepper powder
- 1 tbsp garlic
- 1 tsp ginger
- 1 tbsp soy sauce
- 1.5 tbsp cornstarch
- 150ml stock
Preparation
- Cut tofu into 2cm cubes, blanch in salted water 1-2 min, drain
- Finely chop doubanjiang; mix cornstarch with 2x cold water
Steps
- Cook pork: Stir-fry minced pork until browned. Set aside.
- Fry doubanjiang: Medium-low heat. Stir-fry 1-2 min until red oil appears. Add garlic and ginger.
- Add tofu: Pour in stock and soy sauce, bring to boil. Gently add tofu, simmer 3 min. Nudge gently with a spoon only.
- Thicken: Drizzle in cornstarch slurry in 2 additions, stirring gently.
- Finish: Remove from heat. Top with Sichuan pepper powder and green onion.
Tips
- Pixian doubanjiang is essential
- Add Sichuan pepper at the very end
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