Prepare ingredients:

Dried bean curd, pork, bean paste, cooking wine, ginger, garlic, green pepper, Weidamei, chicken essence.

Specific steps:

Step 1: Wash the pork, cut it into shredded pork, put it in a bowl, pour in a spoonful of bean paste and a little cooking wine, gently stir and marinate for 10 minutes to remove the fishy smell of the pork. Of course, as an excellent time management master, you can't waste your time waiting for pork curing, so prepare other ingredients quickly.

Step 2: Wash dried beancurd, green pepper and ginger, and shred and slice garlic. After this, boil the oil in the pot. When the oil is hot, add shredded ginger and sliced garlic. After the fragrance explodes, add the marinated shredded pork and stir fry with open arms. After the shredded pork changes color, put it out for use.

Step 3: Boil the oil again, add shredded green pepper and stir fry. Stir fry for about 30 seconds. After the pepper is dehydrated, add the dried bean curd and continue to stir fry. Stir-fry for one minute, then add shredded pork and continue to stir-fry. After the scent of shredded pork and dried bean curd is completely mixed together, pour in a small amount of delicious food and chicken essence to make it fresh, and serve.

This sauce-colored dried bean curd and shredded pork are piled together like a "towering" mountain. You can't tell which is meat and which is dried bean curd. With a hazy aesthetic feeling, the shredded green pepper lies on the top of the high mountain, adding a little green. Close your eyes and take a deep breath, full and full of attractive fragrance.

If I were you, I would treat myself with this delicious food.

Small chopping board:

When cooking this dish, it is not recommended that you put salt, just put something delicious, which can not only color, but also taste, killing two birds with one stone.