Fried dried tofu with pepper is a traditional dish in Northeast China. Dried bean curd is rich in flavor, chewy, and green pepper is slightly spicy and fragrant, which can increase people's appetite. Both of them are fried together, between green and yellow, with strong color and flavor, spicy and palatable, and are very popular dishes. Let me share with you the common practice of fried dried tofu with pepper.

Tools/materials: 500g of dried tofu, 0g of pork 1 00g, green pepper1piece.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, starch, sugar, cooking wine, sesame oil, oil.

Rinse the dried tofu with water, cut it into shreds about 1 cm wide, and put it on a plate for later use.

Wash the pork with water, control the moisture, cut it into shreds and put it on a plate for later use.

Clean the green pepper with water, control the moisture, and cut it into pieces (the shape of green pepper slices is not required, according to personal preference). Cut the onion, ginger and garlic for later use.

Put a spoonful of starch in the bowl (according to the amount of dried tofu), add water, and hook it into thick juice for later use.

Blanch the dried tofu with boiling water, put it in the pot for 30 seconds, take it out, and drain it for later use.

Heat the oil in the pan, add the pepper and saute until fragrant, then add the shredded pork and stir-fry, then add the onion, ginger and garlic and stir-fry.

Add the blanched dried tofu, cooking wine, sugar and salt and stir-fry for half a minute. Then fill in a spoonful of water (it is best to have soup stock), turn to medium heat and cook for a while.

When a small amount of soup is used, add green pepper, turn the spoon twice, and add the blended sauce.

When the juice is thick, add monosodium glutamate and turn off the heat. Drop a little sesame oil and take out a spoon.