Stir-fried tofu with pepper and fungus
Overview
The peppers are grown at home, and the fungus and tofu are bought. It is especially suitable for the elderly, pregnant women and children, those who are growing and developing, fat, rough skin, mental work, often staying up late, working overtime, indigestion, and slow digestion.
Tags
Ingredients
Steps
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Soak the dried black fungus in advance to remove impurities from the head, wash and tear into small pieces.
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Wash the tofu and cut into thick slices, either triangular or square.
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Wash and remove the seeds from the peppers, cut into pieces and mince the garlic.
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Chop the pork into minced meat, put it in a bowl, add an appropriate amount of light soy sauce, mix well and marinate.
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Sauce: Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, white sugar, and a little refined salt into a bowl, then add a little water and mix well (according to personal taste, refined salt may not be added)
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Heat oil in a pan, add the cut tofu cubes and fry until golden brown on both sides.
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Then control the oil and put it on a plate for later use.
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Pour out the oil that has been fried in the pot, then pour an appropriate amount of peanut oil into the original pot and heat it up, add bean paste/chili sauce, minced garlic and stir-fry until fragrant, pour in the marinated minced meat and stir-fry until fragrant, (the fried oil has no nutrients)
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Then, add the black fungus and stir-fry.
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Then add the pepper cubes and stir-fry until fragrant.
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Then pour in the sauce and stir well.
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Then add the fried tofu cubes and stir-fry evenly, then reduce the heat to medium-low and cook slowly until the flavor is absorbed.
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Just before it's ready, pour in the starch and turn to high heat. When the soup dries up, turn off the heat and put it on a plate.
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The taste is tender and smooth, with a strong bean aroma and a faint pepper aroma; the salt content is moderate, making it a delicious dish to go with wine and rice!
