Home-cooked Delicious Thousand-page Tofu
1.
Ingredients: appropriate amount of pork belly, half a box of thousand-page tofu, a few dried fungus soaked cucumber, one carrot, one green onion, one star anise, one small piece of ginger, several cloves of garlic, and several dried peppers
2.
Wash the pork belly and cut it into thin slices. I hurt my index finger yesterday. I can’t hold the knife hard today. The cut is not thin enough.
3.
Add a little light soy sauce, a little salt, a little cooking wine, a little ginger powder, a little pepper powder, a little edible oil to the pork belly, mix well and marinate for later use. In fact, you can stir-fry it without marinating, but I am used to marinating it. If you fry directly, don’t forget to pour in the cooking wine to remove the fishy
4.
Peel and wash carrots, cucumber, ginger, garlic and star anise. The soaked fungus is rubbed with clean water to remove the control water, and the thousand-page tofu is washed. Yesterday there was half a red pepper left, cleaned and set aside
5.
Thousand-page tofu slices, set aside
6.
Put an appropriate amount of edible oil in a frying pan, add the thousand-page tofu to fry under low heat. I use rapeseed oil so the tofu is light yellow after frying
7.
The fried thousand-leaf tofu is ready for use. If it is too oily, you can put it on a kitchen paper towel to absorb the oil. After being fried, the thousand-page tofu swells up and cools down and then shrinks.
8.
Slice carrots and cucumbers separately and set aside
9.
Slice ginger, cut garlic into garlic slices, cut green onion into small diagonal sections, cut dried chili into sections, set aside
10.
Shredded fungus, torn into small flowers, cut red pepper into small pieces for later use
11.
Put a little oil in a hot pan, add pork belly slices, stir fry to get the oil
12.
Stir-fry until the meat slices are ripe for oil, drain the oil and use it for later use. If you don’t want to be troublesome, you can leave it to the side
13.
Add ginger and garlic slices and star anise, stir fragrant
14.
Add scallion white dried chilies and stir fragrant
15.
Pour in carrot slices and stir fry
16.
Add the fungus and stir fry
17.
Add the fried thousand-page tofu and stir-fry evenly
18.
Pour in a little light soy sauce to give the carrot, fungus and tofu a basic flavor, stir fry evenly
19.
Add eight mature pork belly slices, drizzle in a little water, and stir fry for two minutes
20.
Add cucumber slices and stir-fry evenly
21.
Add appropriate amount of oyster sauce and a little sugar, stir fry for a minute or two
22.
Finally add the red pepper cubes and stir-fry evenly
23.
Taste the saltiness, add a little salt and chicken essence to the pot
24.
Finished product
25.
Finished product
26.
The finished product, this dish is rich in ingredients, comprehensive in nutrition, carrots are sweet, cucumbers are crisp, fungus is tender, thousand-page tofu is soft and tangy, pork belly is fried and fragrant, salty and slightly spicy, delicious.
Tips:
When frying Qianye tofu, you must use low heat and slow frying. Qianye tofu is easy to cook, and the pork belly slices are not cooked in advance like twice-cooked pork. The final taste is flexible, elastic and not too soft. For those who are rotten, have bad teeth or like soft, you can add in oyster sauce and then add appropriate amount of water to simmer for a few minutes and finally add cucumber and red pepper
