Sichuan Restaurant Mapo Doufu
W2 Kitchen's latest deep dive was this alternative method for making Mapo Doufu. The big difference from the Mapo Doufu's I've made in the past appears to be the complete lack of liquid and the inclusion of fermented black beans. But I took the opportunity to use my new doubanjiang from SXET, which is apparently way superior to the Lee Kum Kee version I've been using.
I didn't exactly follow the W2 recipe. I used pork instead of beef and a whole lot of it at that. Also I did put in about 1/4 cup of chicken broth at the end because it looked a little too dry (maybe I should have used more oil!). With all that this is my new favorite Mapo Doufu recipe! But there are a billion more I have to try, including JKLA's and Chinese Cooking Demystified's. Those will be next but I'll definitely stick with the SXET doubanjiang no matter what recipe I make.
