Braised Tofu with Pork Belly and Fungus
1.
Prepare ingredients such as pork belly, tofu, green and red peppers, soaked fungus, eggs, etc.
2.
Cut the green and red pepper into sections diagonally, mince the green onion, ginger and garlic, and set aside.
3.
Cut the pork belly into thin slices.
4.
Deduct the tofu and cut into pieces.
5.
Cut the tofu into the frying pan and fry until golden and firm on both sides.
6.
Beat the eggs, stir-fry them in a pan, cut them into pieces, and set aside.
7.
Stir-fry the pork belly with the remaining oil in the pot until the color changes to the side. Add the chopped green onion, ginger, garlic, and bean paste, and fry until fragrant. Fry the bean paste and red oil.
8.
After sautéing the red oil, add a little dark soy to blend.
9.
After stirring evenly, add the fried tofu and soaked fungus.
10.
Add water to 2/3 of the ingredients, bring to a boil on high heat, and simmer for a few minutes on medium and low heat.
11.
Simmer until the soup is reduced, add the scrambled eggs, green and red pepper segments.
12.
After stirring evenly, add a little salt, sugar, and light soy sauce to taste.
13.
Stir-fry evenly and thicken with water starch.
14.
Stir fry until the thickened sauce is thickened and wrapped on the ingredients, then turn off the heat and serve.
15.
The finished product!
