Tell me about your favorite dish.

It must be Mapo tofu. It's salty and spicy, and it's simply a god-class "lever handle" in the world of cooking. Every time I have no appetite to eat, I will come to a bowl of Mapo tofu, and the soup will come with a bite of rice. I will immediately resurrect in the same place, fragrant and numb. No one should not love it ~ It looks delicious. Cut the tofu into small pieces and boil the water in the pot for a few minutes, which can make the tofu harder and the frying will not be loose. Chop ginger and garlic, and cut green garlic into sections for later use. Saute ginger and garlic with hot oil in wok; Stir-fry the beef stuffing, add a little soy sauce to color and stir well. Add bean paste to stir-fry until fragrant, and sprinkle with Chili powder to stir-fry until spicy. Add a proper amount of water to boil, open it and add tofu to cook. During the period, green garlic segments were added to deodorize tofu and enhance its fragrance. Serve with chopped green onion and diced meat.