Chengdu Tibet Hotel
Mapo, in Chinese, means "pock-marked old lady." It refers to a famous Sichuan chef's wife, who created this dish in the 19th century in the provincial capital, Chengdu.
1. Cut doufu into 1/2 inch cubes, boil them in hot water for two
minutes, and take them out to cool.
2. Chop Chinese onion and ginger. Heat oil in a wok until hot. Add pork and stir-fry for three minutes, adding garlic, Sichuan chili paste and pepper powder.
3. Stir-fry together until the oil turns dark red. Then add brown bean paste, water, doufu, salt, soy sauce. Keep on high heat until the sauce has almost evaporated. Add MSG if desired.
4. Serve on a flat plate, spread Chinese prickly ash powder and
Chinese onion on top and serve.
A piece of firm, chilled doufu 100g
Minced pork 150g
Brown bean paste 20g
Sichuan chili paste 20g
Peanut oil 15g
Sesame oil 5g
Chinese onion 20g
Six chopped garlic cloves
Soy sauce 10g
Pepper powder 3g
Salt to taste
Rice wine 10g
Chinese prickly ash powder 2g