Mapo Tofu
Ingredients: lean beef (shin recommended), pork bones, beef shin (for stock), Shaoxing wine, ginger · 300 min cook time · 500kcal · ~₩31,800
Ingredients
600g lean beef (shin recommended), 500g pork bones, 500g beef shin (for stock), 1tablespoon Shaoxing wine, 1hunk ginger, 1stalk scallion, 5whole Sichuan peppers (for stock, optional), 30g douchi (Chinese fermented black soybeans), 20g chili powder, 300g soft tofu, 5g salt, 0.5cup cooking oil
Instructions
1. Prepare the compound beef/pork stock: Place pork bones and beef shin in cool water, bring to a boil, blanch for about three minutes, then drain and rinse.
2. Add 3 liters of cool water to the blanched bones and beef. Add one tablespoon of Shaoxing wine, a hunk of smashed ginger, a scallion tied in a knot, and optionally a couple of Sichuan peppers.
3. Bring the stock to a boil, skim off any gunk, and let it simmer on low for about four hours.
4. After simmering, remove the meat from the stock. You will need about 300mL of stock for the recipe; freeze the remainder.
5. Mince the douchi (Chinese fermented black soybeans) in advance.
6. Prepare the chili powder: grind your own mix of chilis, stems trimmed, lightly toasted, and all ground up.
7. Cut 300 grams of soft tofu into roughly one-inch cubes. Soak them in salted hot boiled water for about one to two minutes, then drain and set aside.
8. To a wok over a medium-high flame, add about half a cup of cooking oil.
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