Mapo tofu｜Restaurant Independent School / Recipe written by Kousei Principal

Wash the ginger and green onions.
Finely chop ginger, garlic and green onions.
Put (A) in a bowl and make water-soluble potato starch.

Put (B) in a pan and mix.
Cut silken tofu into large pieces and put in a pan.
Turn on the heat and bring to a boil, then heat on low heat for about 5 minutes.

Heat the frying pan to about 200 ° C.
Sprinkle sesame oil and heat.
Turn off the heat, add ginger and garlic, and fry over low heat.
When it turns golden brown, add white onions and fry until clear.
Add minced pork and press against a frying pan to brown.
When the edges of the minced pork turn white, sprinkle the frying pan over and brown the back.
Add cooking liquor to eliminate the smell of minced pork.
Add sugar and fry.
Add dark soy sauce and simmer until the soy sauce is slightly burnt.
Add (C) and fry.
Add the chicken broth soup, add water little by little while watching the taste, and mix.
Turn off the heat and add the water-soluble potato starch from 1 little by little and mix.

Drain the hot water and add the tofu of 2 to the mapo tofu of 3.
Heat on low heat and sprinkle mapo tofu on tofu in a frying pan.
If the tofu is entwined with mapo tofu, sprinkle an appropriate amount of chili oil if you like and serve it in a bowl.