豆腐

老干妈

肉末

生抽

花椒

水淀粉

干辣椒

辣椒粉

香葱

姜末

Bring the water to a boil and add a small amount of salt. Blanch the tofu.

Cool the oil in a hot pan, add the minced meat and stir fry until discolored.
Add the dried chilli and prickly ash, stir-fry a few times.
My house has heavy flavors, and there are a lot of chili and prickly ash. You can put less.

Add Laoganma and minced garlic, stir-fry red oil, stir-fry garlic.
You can add a spoonful of soy sauce and sugar to taste, or you can add it, because Lao Ganma itself is already very salty.

Add the prepared starch water and tofu, and cook until the starch water is about to dry. If you like bibimbap, leave more soup.

Sprinkle with chili noodles, chives, and sauce.

Start with two bowls of rice as a base.
My husband said that what I do is like what is sold in a Chinese restaurant in Japan.

Mapo Tofu (Lao Ganma Version)

The days when my husband arrived home before 9:30 were numbered, so my dinner became a veritable late-night cafeteria.