Home-cooked tofu

Overview

How to cook Home-cooked tofu at home

Cut the red pepper into small pieces, cut the tofu into thin triangular slices, slice the pork belly, and tear the fungus into small florets.
In a bowl, put a spoonful of dry starch, a spoonful of light soy sauce, a spoonful of oyster sauce, a little chicken essence, an appropriate amount of salt, and minced green onion and ginger.
Put half a bowl of water in the starch bowl and mix thoroughly and set aside.
Put oil in the pan and fry the tofu.
Fry the tofu until golden brown on both sides, then set aside.
Put a little oil in the pot again and stir-fry the meat slices.
When the meat turns white, add onions and ginger and saute until fragrant.
Add a spoonful of Pixian bean paste.
Fry out the red oil.
Stir-fry the red pepper and fungus.
Stir well and add tofu slices.
Stir-fry for two minutes and then pour in the prepared starch sauce.
Bring to a boil over high heat to collect the juice.
It’s time to eat.