1. Wash the garlic, dried tofu, and tenderloin and cut into diced meat for later use.
2. Add appropriate amount of dark soy sauce, salt, starch (or tender meat powder) and a small amount of water to the diced pork. Cut in an appropriate amount of diced garlic and ginger and set aside.
3. Heat up the wok, pour an appropriate amount of peanut oil and cook until 7 minutes when it is hot, turn off to low heat, add pepper, ginger, garlic and stir-fry for 5 seconds, add diced pork and stir-fry until 5 mature, add 2/1 bean paste and then Stir-fry until it has the flavor of Douban (you can use red pepper instead for those who don't have Douban paste).
4. When there is a fragrance of watercress, add dried bean curd and continue to stir for half a minute, then add 1 teaspoon of light soy sauce and stir for half a minute.
5. Add garlic and stir fry on high heat until cooked, add salt and chicken essence when starting the pan, sprinkle a small amount of white sesame or black sesame on the plate.
Tips:When stir-frying meat and vegetables, stir frequently and pay attention to heat control.
