Homemade tofu:
1. Cut the tofu into triangles or cubes with a thickness of 1.5cm, blanch it in boiling water, then take it out and drain it.
Pour a layer of oil into the pan, a little more, heat it, add tofu slices, and fry on low heat until both sides are golden.
2. Soak dried auricularia in warm water, then cut off the roots, wash and drain, tear into pieces, peel carrots and slice them, cut green garlic and slice pork belly;
3. Add a little oil to the pot, pour pork belly, stir-fry some oil in the meat with low fire, pour tofu and fungus, and stir-fry a few times with medium fire and high fire. Then add yellow wine, spicy bean paste, soy sauce and chicken essence, stir-fry evenly;
4. Pour in hot water flush with the ingredients. After the water is boiled, turn the heat down and cover it for simmering. When the soup is about half left, pour in carrot slices and green garlic, stir well, and continue to simmer for a while until the soup becomes thick. Add water starch and stir well.
Tips for new oriental cooking, Anhui:
1. Tofu should be made from northern tofu, which is more suitable for frying, frying and stewing.
2. Cook the tofu with boiling water to solidify it, and it will not be fragile during cooking. At the same time, it also removes the beany smell.
3. Dry the cooked tofu with kitchen paper towels to avoid frying oil when frying.
4. Auricularia auricula will explode in direct contact with hot pot, so be careful and stir-fry a few times. You can also put it in after adding water.
5. Spicy bean paste can be red oil bean paste, Pixian bean paste or any hot sauce you like.
6. There is bean paste and soy sauce in this dish, which is already very salty, so you don't need to add salt.
7. The fried tofu will taste a little hard, but after stewing, it will taste moderately soft and more delicious.