Ingredients: pork belly slices100g, tofu 350g.

Ingredients: 4 garlic sprouts, 5 ginger slices, millet pepper 10, dried yellow sauce 1/2 tablespoons.

Sauce: soy sauce 1/2 tbsp, soy sauce 1 tbsp, salt 1/4 tbsp, cooking wine 1 tbsp.

working methods

1. Tofu is cut into 0.8cm thick blocks, garlic seedlings are obliquely cut into small pieces, ginger slices are shredded, pork belly slices are prepared, and sauce and dried yellow sauce are prepared.

2. When the oil is heated to 70% to 80%, put it in the tofu block and fry it until both sides are golden. Take it out and set aside.

3. Leave the bottom oil in the pot, add the pork belly slices and stir fry until the surface is slightly burnt. 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, then pour in the sauce consisting 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 sprouts and fry until the garlic sprouts are pinched off.

material

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

working methods

1. Wash pork belly and cut into thin slices. Wash green peppers and peppers, and cut them diagonally into strips. Peel garlic and cut it into thin slices for later use.

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

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

material

Yuba, fungus, Chinese cabbage, carrot, peanut oil, ginger, monosodium glutamate, pepper, clear soup, sesame oil, onion and salt.

working methods

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

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 oil in the pan, saute 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 and drizzle with sesame oil, and serve.