1 Wash mushrooms, slice them, wash them with green and red, shred peppers and onions; Dice tofu (bean skin is also acceptable) and shred meat; Deep-fry Chiba tofu in a pot until both sides are golden;

2 leave a little oil in the pot, add ginger, garlic and pork belly and stir-fry to get oil; Stir-fry mushrooms and add 1 tablespoon Chili sauce; Add shredded green pepper and stir-fry, add salt, soy sauce, oyster sauce and cooking wine and stir-fry evenly;

Griddle Qian Ceng tofu

3 pour in the fried thousand-layer tofu and stir-fry until fragrant; Put the onion in the pot and add the fried thousand layers of tofu.

Griddle Qian Ceng tofu

Tip: when cooking, put less oil, pork belly will be fried with oil.

Griddle Qian Ceng tofu

5 dry pot Chiba bean curd, with Chiba bean curd with Hangzhou pepper, pepper, mushrooms and pork belly, Melaleuca bean curd is more chewy than traditional bean curd, and should be fried and fried.

6 take a bite and chew out the spicy dry fragrance. The more you chew, the more delicious it is, which not only retains the tenderness and smoothness of the original tofu, but also keeps it tender and smooth.