Description:The style of cooking is classified: Sichuan Cuisine | Soyfood | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 15 minutes The materials: The beef is last ' Or the end of pork) (65 grams)... Mapo bean curd

• The style of cooking is classified: Sichuan Cuisine | Soyfood | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 15 minutes

• The materials: The beef is last ' Or the end of pork) (65 grams) ,Tender the bean curd ' 200 grams)
• Condiment: Chilli powder, refined salt, the chicken soup (130 grams) ,The powder of water chestnut, the fermented soya bean of yellow wine (10 grams) ,The powder of Chinese prickly ash, the end of the garlic, soy sauce, the end of the spring onions (4 grams) ,Chili oil ( 4 grams)
• Mapo bean curd's method:
• 1,Cut tender bean curd into 3 points of oblique squares first, use and roll and poach for two minutes, in order to remove gypsum flavor, drain the moisture.
  2,Set up another prosperous pig oil cauldron, d-bean sauce the end, put and then chilli powder, soy sauce, fermented soya bean, chili oil, yellow wine, salt, the end such as garlic together with broad bean paste the end, it is tasty to fry to, and then put bean curd and 100 grams of chicken soup, braise into the extract with the small fire, add powder of water chestnut and accept again, put the end such as spring onions, Chinese prickly ash powder, gourmet powder kind.
  
• Note: