Dry pot oyster sauce thousand leaf tofu
Overview
Since I went out for work last Friday, my client ordered this dish. I thought it tasted very good at the time, and I still remember it when I got home. Later, I started to think about how to make this dish. Today, I tried to make this dish with my memory of taste and a little talent for cooking. I didn’t expect that the taste was better than that of restaurants outside. I am very happy! In the future, I have to pay more attention to gifts, learn more, and share more and richer delicacies with everyone!
Tags
Ingredients
Steps
-
A box of thousand-page tofu is ready.
-
Unpack and rinse gently with clean water, drain and place on a chopping board.
-
Gently cut into square pieces with a knife.
-
Add a small amount of cooking oil to the pan, add the chopped tofu pieces into the oil, and fry over medium-low heat.
-
Flip and continue frying until both sides are lightly browned.
-
Everything is fried and put on the plate first.
-
In a separate frying pan, add a small amount of cooking oil, dry the washed pork belly and put it into the frying pan, braiding until the oil is released and slightly charred.
-
Add ginger, garlic cloves and chili pepper and stir-fry together.
-
Add a little rice wine and June fresh soy sauce and stir-fry again.
-
Stir in the phyllo tofu and celery.
-
Add another spoonful of Pixian bean paste and stir-fry carefully.
-
Transfer to a casserole and cook for a while before serving.