1. Wash the fungus and slice the green pepper for later use.
2. Cut the tofu into slices, put it in the pan, and fry until golden on both sides, pick up and set aside.
3. Slice the pork and put it in a pot and sauté oil.
4. Push the fried pork belly aside, add Pixian Douban and stir fry until fragrant.
5. Pour the fried tofu into the pot, add a spoonful of cooking wine, sugar, and soy sauce and stir fry.
6. Pour in the fungus and green pepper, add a small bowl of water and simmer for 3 minutes.
7. Add garlic sprouts, add water gorgon to harvest the juice, add chicken essence and monosodium glutamate to taste.
8. It's OK when it comes out of the pot and put on the plate.
Tips:The tofu is cut into triangles and is slightly thicker, which not only looks good, but also tastes better.
