Private Chiba Tofu
1.
Cut the Chiba tofu into slices, preferably a little thicker, not too thin, because it will expand when it is fried, and then it will shrink when it is fried. In order to have the fleshy head, I think it is better to cut it slightly thicker than usual.
2.
Put some oil in the pot. After the oil is hot, fry the Chiba Tofu until the surface is bright and golden. If there is less oil in the middle, add oil. I used a small frying pan for several times. I have a larger one at home and I can use a larger one.
3.
Chiba Tofu will expand during the frying process, don’t worry about it, it will retract by itself later
4.
The picture below is retracted, but it’s amazing. When you boil it in the sauce, it will become full
5.
Adjust the soy sauce, sugar, balsamic vinegar, sesame oil, chicken juice, green onion and ginger cooking wine, and water to your favorite sweetness and sourness, set aside. (Because the Pixian Douban and the soy sauce here are all salty, so do not add salt to the juice in this step)
6.
Then prepare Pixian Douban, dried chili rings (cut yourself, cut a piece of the bottom of the dried chili, then the seeds can be poured out easily, and then cut into circles.
7.
Prepare water starch
8.
Wash and dice shiitake mushrooms, dice onion, cut coriander into small sections, separate fat and thin pork belly (actually I use foreleg meat)
9.
Now let’s make the sauce, put oil in the pan, heat the pan with cool oil, add onions and fry until fragrant, then add the fat and fry to get the oil
10.
Then add the diced lean meat, stir-fry until the lean meat changes color, add the mushrooms and stir-fry, then add the carrots, green beans, corn kernels, add Pixian watercress and chili rings, and stir-fry the red oil
11.
Stir-fry more, then pour in the well-mixed sauce
12.
When the diced meat is cooked, add proper amount of water starch to thicken, then add coriander.
13.
Then put the fried Chiba tofu in, stir fry for a while and it’s done
14.
Finished product
Tips:
1. Pixian Doubanjiang and the like are very salty, don't add extra salt
