1. Wash and slice the lucky, pork belly, ginger, and red pepper, cut the spiced dried bean curd into large pieces diagonally, and cut the garlic into sections.
2. Stir the pepper in a hot pot with cold oil over medium-low heat, and remove the pepper when the aroma comes out.
3. With ginger, the pork belly is light-colored and oily.
4. Lucky for the next slice.
5. After the lucky slices are slightly circled, stir-fry the soy sauce and add 1 tablespoon of rice vinegar.
6. Pour a can of beer.
7. After the beer is boiling, simmer for 40 minutes with a lid over medium heat.
8. Add the dark soy sauce when the soup is fast-drying, stir-fry evenly, then add the five-spice dried tofu and garlic, add a little salt, and simmer for 3 minutes.
9. Pour the red pepper slices into the pan and stir-fry evenly, then add white pepper and oyster sauce to taste.
Tips:Spiced dried tofu is tasteless, you can add a little salt to enhance the flavor.
