1. Fry the tofu into two-sided yellow in advance, and cut the garlic sprouts and leaves separately. Pickled ginger, pickled peppers, and garlic are cut and set aside.
2. Put oil in the pot. After the oil is hot, add bean paste, pickled ginger, pickled pepper, garlic, and fry until fragrant.
3. Put the pork belly (coated with bean flour), stir-fry for a good taste, then add garlic sprouts and fry until fragrant.
4. Add two-sided yellow and stir fry.
5. Add the broth to just overwhelm the vegetables, because I like to eat soft peppers, so I added the peppers at this time. If you like to eat a little raw, you can put it in with the garlic sprouts before starting the pot.
6. Wait for Ermianhuang to fully absorb the soup, soften, and the broth is basically boiled. It is estimated that it will be about 10 minutes on medium heat, then add garlic leaves and stir-fry the pot.
