1. Take an appropriate amount of shrimp paste, dilute it with about three times the water, and cut the tofu into cubes

2. Boil it in hot water with salt until it floats, and take it out. Drain the water

3. Cut the pork belly into small cubes, mince the ginger and garlic, chop the dried chili and shallots

4. Heat the oil in the pan, stir-fry the minced meat until fragrant, and stir-fry Remove most of the fat from the fatty meat

5. Add minced ginger, garlic and dried chili and stir-fry until fragrant

6. Add diluted shrimp paste and stir-fry until fragrant

7. Add the blanched tofu and stir-fry

8. Add cooking wine and light soy sauce, add a little hot water, and simmer over low heat

9. Wait until the juice is thickened Collect all parts and pour a little water starch

10. Stir well, sprinkle with chopped green onion and serve

Tips:

1. Use tofu in advance Blanch it in hot water with salt. Firstly, it can remove the beany smell, and secondly, the tofu will be more tender and less brittle;

2. If the shrimp paste is relatively thin, there is no need to dilute it with water in advance. , the paste I used is not easy to stir evenly when put directly into the pot, so it needs to be diluted in advance;

3. The shrimp paste is salty enough, no need to add any more salt;

4. Shrimp paste has a unique freshness, and there is no need to use MSG or chicken essence for seasoning;

5. The shrimp paste must be fried in the oil pan first to get the fresh flavor, and then add the main ingredients, so that it can fully exert its flavor. Grasshopper shrimp can enhance freshness and flavor.