material

50g of pork belly, 50g of onion 1 0g, 50g of seaweed, 0g of tofu 1 00g, 0g of peanut oil10g, 2 teaspoons of carved wine1tablespoon, 2 teaspoons of soy sauce, 0/2 teaspoons of salt/kloc, and chicken powder/kloc.

method of work

1 .. chop the pork belly into fingers thick strips, and cut the onion, ginger and garlic for later use.

2. Dice tofu, clean kelp and cut into pieces the same size as meat.

3. Boil the pork belly in boiling water with carved wine, then add hot water to cook for 5 minutes, remove it and put it in hot water to cook for 7 minutes.

4. Stir-fry chives, ginger and garlic in the pan, stir-fry the pork belly, and add the broth after mixing with soy sauce.

5. After the fire is turned on, simmer for half an hour on medium heat, add tofu, skim the floating powder to taste, and simmer for another half an hour.

Stewed tofu with melon meatballs

material

Raw materials: meatball150g, wax gourd100g, old tofu100g, coriander 50g, ginger10g, and milk soup 50g. Seasoning: 5g of salt, 3g of chicken essence, sugar 1 g, pepper 1 g.

method of work

1, slice wax gourd, slice ginger, wash coriander, and cut tofu into large pieces for later use.

2, clean the pot on fire, add milk soup, ginger slices, wax gourd, meatballs, boil over high fire and turn to medium fire 15 minutes later, add tofu and simmer for 15 minutes to taste, and sprinkle with coriander.