Fish-flavored tofu, material: 4g tender tofu; 18 grams of minced pork; 3 grams of scallion; 3 grams of green onion; 3 grams of ginger; 5 grams of garlic; 5 grams of salt; 15 grams of Pixian watercress; 6 grams of sugar; 15ml； of vinegar; 1ml； of soy sauce; Proper amount of oil; Appropriate amount of water.

Step 1. Cut the tofu into cubes with a size of about 1.5*1.5cm. Put the tofu in cold water, add 2 grams of salt to boil, and blanch the tofu. Pour out most of the tofu water, leaving a small part of the tofu water and tofu pieces for later use. Prepare minced meat, minced ginger, minced garlic, minced green onion and minced white onion. Pour an appropriate amount of oil into the pot, add minced meat and stir-fry until cooked, and put the minced meat out for later use. Add a proper amount of base oil to the pot, add Jiang Mo and cook the minced garlic. Pour in Pixian watercress and saute until fragrant. Add the remaining salt and sugar.

2. Pour in vinegar, stir-fry soy sauce, and bring out fish-flavored juice. Add chopped scallion and stir fry. Pour in the fried minced meat, stir fry, and stir fry the fish. Tofu blocks are poured into the pot together with tofu water. Bring the fire to a boil, turn to medium fire to stew tofu, and gently push it twice with a shovel halfway. When the juice is received less than half, adjust the appropriate amount of water starch. Add the chopped green onion before cooking. Gently push it a few times, and the juice will be almost turned off at this time.

Sichuan style pork ingredients: pork belly, green garlic, oil, salt, onion, ginger, sugar, Pixian watercress.

Practice: 1. Pork belly pork is well-done, cut into thick slices, onion, ginger and garlic slices; 2. Slice green garlic obliquely, Pixian watercress; 3. Take a clean wok, heat it, pour in cooking oil, heat it to 7%, add onion and ginger until fragrant; 4. Pour in the pork slices, stir-fry until the pork slices are curled; 5. Add bean paste and sugar, stir-fry evenly.