Mapo tofu

To cut the slanted 1cm wide, chop the white onions, ginger and garlic in small portions. Cut the tofu into dice. Add 80°C hot water to the cut tofu and warm it.

Heat the frying pan and blend in 1 tablespoon of salad oil (not included in the amount) and lightly stir-fry the ground beef, then add [A] in order and fry until it smells good.

When the meat is cooked and it becomes white, turn off the heat and add [B] in order.

Re-fire, add warm tofu (draining) and diffuser, and use the back of a ladle to prevent crushing the tofu and fry lightly. Once it boils, cover and simmer for 2 minutes.

Thicken it with water-soluble potato starch and add sesame oil and chili oil to the top of the pan to add a scent. Finally, sprinkle some flour sansho pepper or Sichuan pepper powder if you like and it's finished.