1, the tofu is cut in half to facilitate the taste, and the pork belly, cabbage, garlic and pepper are cut into powder for later use.

2. Stir-fry pork belly in oil, add a proper amount of cooking wine and a spoonful of soy sauce to stir fry (to remove the fishy smell of meat), and then add ginger, garlic and pepper to stir fry. Add a little salt to taste, not too much less than usual. The juice at the back is salty. Too much will make it salty. ) pour in the chopped cabbage and oil tofu and stir fry evenly for a while.

3, when bored, adjust a juice: two spoons of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, the right amount of chicken essence, half a spoonful of starch, and half a bowl of water.

4, juice directly into the pot stuffy, you can turn it over in the middle to ensure that each piece of oily tofu is full of soup, and when the soup is almost collected, put some chopped green onion out of the pot.