Ingredients: pork belly slices100g, tofu 350g.

Ingredients: 4 garlic sprouts, 5 ginger slices, 0/0 millet pepper/kloc-0, 2 tablespoons dried yellow sauce1/.

Sauce materials: soy sauce 1/2 tablespoons, soy sauce 1 tsp, salt 1/4 tsp, cooking wine 1 tsp.

method of work

1, cut tofu into 0.8cm thick blocks, cut garlic seedlings into small pieces obliquely, shred ginger slices, prepare pork belly slices, and prepare sauce materials and dried yellow sauce.

2. When the oil is put into the pot and heated to 70-80%, put it into the tofu block and fry it until both sides are golden, and remove it for later use.

3. Leave the bottom oil in the pot, add pork belly slices and stir-fry until the surface is slightly brown. Add dried yellow sauce, millet pepper and shredded ginger and stir well.

4. Pour half a bowl of water to boil.

5. Add the fried tofu blocks, then pour in the sauce materials composed of cooking wine, soy sauce, soy sauce and salt, and stir well.

6. When the fire is over and the soup is almost dry, add the garlic seedlings and fry until the garlic seedlings are cut off.

material

250g pork belly with skin, 4 green peppers, 2 morning peppers, garlic 1 head, light soy sauce 15ml, cooking wine 10ml and a little salt.

method of work

1. Wash pork belly and cut it into thin slices. Wash green pepper and pepper, and cut it into strips obliquely. Peel garlic and cut it into slices for later use.

2. Put a little oil in the pot. When the oil is warm, stir-fry the pork belly slices. After the fat oil of the pork belly is stir-fried and the meat curls slightly and turns golden yellow, add cooking wine and light soy sauce and stir-fry for a while.

3. Finally, pour in the chopped garlic slices and green and red peppers, continue to stir fry for 2 minutes, season with salt, and then take out the pot.

material

Bean curd stick, fungus, Chinese cabbage, carrot, peanut oil, ginger, monosodium glutamate, pepper, clear soup, sesame oil, onion, salt.

method of work

1. Soak yuba in warm water, take it out, and cut it into sections diagonally.

2. Soak the fungus thoroughly, remove the roots, tear it into small flowers, and slice the carrots. Wash the cabbage, cut it in half and blanch it with hot water.

3. Heat the oil in the pan, stir-fry shallots and ginger, add yuba, add broth and cook slightly, add seasoning and mix well, add fungus, carrot and Chinese cabbage, stir well, sprinkle with pepper, pour in sesame oil, and serve.