Mapo Fat Intestine Tofu

When I eat hot pot at home, I always buy too much ingredients accidentally. Fortunately, Nao Nao has a little trick of "turning waste into treasure". After her cooking, the unfinished ingredients become fresh and delicious in minutes.

The leftover ingredients of Nao Nao yesterday were a piece of old tofu and some hot pot fat intestines. She chose two more garlic sprouts and made a hot and satisfying mapo fat intestines tofu.


  • 300 grams of northern tofu
  • 50 grams of hot pot fatty intestines
  • 20 grams of bacon
  • 2 garlic sprouts
  • 5 cloves of garlic
  • 1 piece of ginger
  • 2 spoonfuls of bean paste
  • 1 spoonful of tempeh
  • 3 grams of salt
  • 5 grams of sugar
  • 20 grams of starch
  • 2 spoonfuls of pepper oil
  • 10 grams of pepper powder


  1. Cut the garlic leaves into sections, mince the garlic sprouts and two slices of bacon, mince the ginger and garlic. The hot pot sausages are semi-cooked sausages that have been processed, and can be directly put into the dish without any special treatment.
  2. Cut the northern tofu into dice-sized cubes. Add two drops of oil and a little salt to clean water, and blanch the tofu cubes to remove the beany smell. After the tofu is cooked, drain the water and set aside.
  3. Heat oil in a frying pan, pour in minced bacon, stir-fry over low heat, and fry until the fragrance and oil come out.
  4. Add ginger, garlic, minced garlic, and stir fry together.
  5. Add two spoonfuls of bean paste and one spoonful of fermented bean paste, and stir-fry until the red oil comes out.
  6. Pour in the sausage and continue to stir fry.
  7. Add an appropriate amount of water to the pot, ensuring that the water covers about 1/2 of the tofu.
  8. After adding water, pour in the blanched tofu cubes, bring the water to a boil over high heat, then add salt, sugar, and pepper oil in turn. Turn down the heat and simmer for a while to let the tofu absorb the flavors.
  9. Seeing that 1/3 of the soup is left, stew the tofu to vent the pores, add water starch, stir fry evenly, and cook the soup to thicken on high heat.
  10. Finally, add the chopped garlic leaves. Be careful when stir-frying, don’t fry the tofu, and turn off the fire when the leaves are broken.
  11. After the cooked tofu is placed on a plate, sprinkle a layer of pepper powder evenly to add flavor. Serve with a bowl of rice, and enjoy!

The endless hot pot ingredients can be transformed into brand-new delicious dishes by re-matching seasonings. On the first day of the small long holiday, Nao Nao is going to watch a movie after lunch and enjoy the relaxing holiday time!

I hope that you who read this article also have a wonderful and happy holiday! Remember, every flavor is waiting for someone who "understands" it.

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