Ingredients: green pepper, yuba, shredded pork, garlic, red wine, cornstarch, chicken essence, salt, soy sauce, cooking oil.

Working method

1. Marinate the meat with cornstarch, chicken essence, salt, soy sauce, cooking oil, and red wine for 15 minutes.

2. Cut garlic seeds and pepper into shreds.

3. Prepare, wait 15 minutes for the meat to marinate, add oil (put more oil, it will be easier to grill), cook the meat and put it aside. 4. Add oil, stir-fry the chilies, then add the yuba and stir-fry the garlic seeds together. When it's almost done, add the meat, add salt, a little soy sauce, and stir-fry.

5. Put some water and let the yuba cook! It comes out in 2 minutes, hot shredded pork and yuba!

1. Bend the yuba into sections and soak in water for 3 minutes. 2. Cut the garlic and meat.

3. 4. Add appropriate amount of oil and heat. 5. Add meat and stir-fry.

6 Add appropriate amount of salt when frying the meat like this.

7Put the garlic stems into the pot

8Put in the yuba and garlic leaves when it is out of the pot.

The yuba needs to be soaked for a long time before it becomes soft.

1. Cut the yuba into thick strips. Blanch them thoroughly in boiling water. drain.

2. Cut the peppers into shreds and the winter bamboo shoots into thick shreds. Cut the onion into thin strips and chop the bean paste into a fine paste.

3. Put the frying pan on the fire, add oil, and when it is 70% hot, add the yuba.

4. Fry until golden brown, pour into a colander and drain the oil. Put the wok on the fire, add oil and heat until 60% hot. Add dried chili shreds.

5. Stir-fry until dark red, add bean paste, green onion and ginger and stir-fry until fragrant. When the oil turns red, add vegetarian soup, sugar, white wine, salt, soy sauce, shredded yuba, shredded winter bamboo shoots and vinegar and bring to a boil, remove from heat.

6. Cover the pot, simmer until the soup becomes short, cover the pot, and move to the fire.

7. Add MSG, turn the pot while cooking, and drizzle it thoroughly; when the juice is thick and red, pour in sesame oil, stir evenly, remove from the pot, and serve on a plate.

1 chili yuba 300g Ingredients: Right amount of oil, right amount of MSG, right amount of oyster sauce, right amount of garlic, right amount of soy sauce

Soak the yuba in water in advance and prepare green peppers.

Cut the bean curd into inch-inch slices and cut the chili pepper into rolling blades.

Put oil in a pot, sauté garlic until fragrant, add yuba and stir-fry.

After adding an appropriate amount of soy sauce, add a spoonful of water and simmer for two minutes.

Simmer the soup dry, add chopped chili flakes, and stir-fry over high heat. After the peppers change color. Add appropriate amount of oyster sauce, salt and MSG, and take it out of the pot.