我需要麻婆豆腐的做法（英文版）
Soy sauce 30ml (2 tablespoons)蒜苗50 grams Chicken 3 grams (1 / 2 teaspoon) Zanthoxylum face five grams (1 teaspoon)
Practices:
1) Cut the tofu 2 centimeters square blocks, water poured into the pot, boiling heat after fire broke out a little salt, then Add tofu pot cheuk 2 minutes, remove the standby Drain.
2) Heat oil in wok until hot oil into a 4 pm (hands placed in the top of pot to a sense of warm) into minced meat, fried casual, off-sheng out after birth.
3) Pixian Douchi chili and chop fine (I lazy, did not cut), cut into diamond-shaped蒜苗.
4) once again poured into the oil pan, heated up to 3 heat when adding Pixian炒出chili flavor by adding red pepper powder and tempeh,炒出after oil, plus modest stock (or water), poured into the burning tofu 3 minutes . Add soy sauce, water starch starch once. Subsequently, minced meat, chicken and蒜苗burned two minutes after淋入water starch starch, to close after the juice into the bowl-sheng, sprinkled pepper can face.