Put some oil in a pot and then stir fry the garlic, ginger, and green onions. Once aromatic, add in the doubanjiang. For kids: I only use 5 g of the doubanjiang!
Next, add the meat and stir fry.
Add in the ★ ingredients and then skim off any scum that rises.
Add the tofu (pre-cut into bite size pieces), and the Chinese garlic chives. Bring to a boil.
Pour in the sesame oil and katakuriko slurry. Once it thickens, it's ready.
Story Behind this Recipe
I made this flavoring at home, but I wanted to eat it with delicious mapo-tofu. You don't need the Chinese garlic chives per se, but it's much more aromatic with it!
If your kids are eating this, pay attention to Step 5. I adjust this part only if my kids are eating this. If it's for adults, make as instructed. You can also make this up to Step 4 and then save it. Once you're ready to eat it, just start from Step 5! Refrigerate in summer.