1. Prepare raw materials in advance, clean them, and soak dried beans early.

2. Cut the dried bean curd into 4cm segments, cut the small peppers into rings, and mash the garlic seeds with a flower knife.

3. Put an octagonal in the pot to make it fragrant.

4. Add the washed ribs.

Add a spoonful of bean paste.

Put in appropriate cold water.

7. Add a little rice wine.

8. Add appropriate soy sauce.

9. Bring to a boil, cover and stew for 20 minutes.

10. Open the lid and add dried beans, peppers and garlic seeds.

1. Stir fry with fire

Add a little edible salt.

13. Simmer for 5 minutes.

Braised pork with dried bean curd

1 .250g of pork belly, boiled in tap water until it is 5% ripe, taken out and cooled.

2. Then cut into pieces.

3. Do it yourself about 100g dried bean curd (depending on how many people eat it, it is appropriate).

4. Soak the dried beans in hot water for 1 hour, wash them and cut them into strips.

5. Chop ginger, onion, ginger, garlic, 2 small red peppers and 1 pepper.

6. Put a small amount of cooking oil in the pot and stir-fry the pork belly.

7. Stir fry until both sides are burnt.

8. Then add onion and Jiang Xiaohong pepper, stir-fry until fragrant, and add proper secondary color.

9. Then stir-fry the chopped long beans for 1 min, and add a small amount of white sugar and a proper amount of salt to taste.

10. Finally, add a proper amount of water and start stewing. The current speed is slightly lower than that of beans. When the juice is gradually collected, add pepper and onion, and add a small amount of monosodium glutamate to serve.