1. Soak the potherb mustard for two hours first, changing the water twice to remove some of the salt. Remove, pinch off the water, and cut into small pieces;
2. Cut tofu into four cubes;
3. Heat up the pan with oil, add pork belly slices and stir-fry until transparent;
4. Add the chopped green onion and ginger until fragrant, then add the potherb mustard and stir fry for a few minutes, add the light soy sauce, five-spice powder and an appropriate amount of water to boil.
5. Then add tofu and salt to boil again on high heat, simmer on low heat for about 15 minutes;
6. Add some chicken essence if you like;
7. As shown
Tips:1. Potherb mustard oil absorbs oil, add more oil than normal when frying this dish;
2. Thousands of stewed tofu and tens of thousands of stewed fish, tofu is not afraid of stewing, the longer the stewing time, the better the taste.
