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

2. Cut the dried bean curd into 4cm segments, cut the small pepper 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.

Step 5 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 simmer for 20 minutes.

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

1. Stir-fry with strong fire

12. Add a little edible salt.

13. Simmer for 5 minutes.

Braised pork with dried bean curd

1. About 250 grams of pork belly, boiled in tap water until 5% cooked, taken out and cooled.

2. Then cut into pieces.

3. Help yourself to about100g of dried bean curd (depending on how many people eat it, it is appropriate).

4. Soak dried beans in hot water 1 hour, wash and cut 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, during which a small amount of white sugar and appropriate amount of salt are added for seasoning.

10. Finally, add a proper amount of water and start stewing. The speed of water flow 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.