1. Wash the onion and cut into small pieces, wash the pork belly and cut into small pieces, peel off the ginger and garlic, wash and cut into pieces.
2. Thousand-page tofu cut into pieces.
3. Wash the green and red peppers and cut into circles. Rinse the pepper.
4. Put 500ml of oil in the hot pan, heat it to 70% heat, add the thousand-page tofu and fry it until it is fully expanded. Drain the oil and set aside.
5. With a little oil left in the pot, add the pork belly and stir-fry on low heat to get the oil.
6. After the oil is stirred, add minced ginger and garlic and saute until fragrant.
7. Add 20g fermented black bean paste and 20g Pixian bean paste and stir fry evenly.
8. Add pepper and onion and saute until fragrant.
9. Pour in the fried thousand-page tofu and stir-fry evenly.
10. Add 1g salt, 10g cooking wine, 6g oyster sauce and stir-fry evenly.
11. Add the green and red peppers and fry until broken.
12. Add 5g chicken essence and 2g sugar, stir-fry for 2 minutes, and it will be out of the pan.
13. The delicious Griddle Qianye Tofu is ready.
Tips:1. When frying Qianye Tofu, don't fry it for too long. If the Qianye Tofu is swollen, it should just float.
2. Just put a little sugar in it to improve the freshness.
