The prepared tofu cubes were soaking in a pot of warm soy sauce water. Because business wasn't great, Chen Mo added relatively less soy sauce this time to prevent the tofu cubes from becoming too flavorful due to an extended soaking.
The beef cubes were also pre-cooked.
In the black pot, the hot oil fried the base ingredients for aroma. After filtering, they were cooked again, adding in the tofu cubes and beef cubes to simmer on low heat for flavor. Then, thickened with starch, garnished with green garlic shoots and ground Sichuan pepper.
For Chen Mo, the advanced version of Mapo Tofu was already a piece of cake. With prior preparation and the added effect of the black pot, making a Mapo Tofu was only a matter of five minutes.
After finishing, Chen Mo served himself a bowl of rice, then scooped tofu with some broth into Liu Chengming's rice box, "Here, have a taste."
