1. Wash the pork and cut into small cubes.
2. Add cooking wine, light soy sauce, starch and marinate for 10 minutes.
3. Prepare tofu soak, cut green onion and ginger with a knife.
4. Red fermented bean curd, red fermented bean curd juice, light soy sauce, dark soy sauce, white sugar and water are added to make a sauce.
5. Heat the oil in the pan, add the diced pork and fry until it becomes broken and discolored.
6. Add green onion and ginger and stir fry for a fragrant.
7. Add tofu puffs and sauce, boil, turn to low heat and simmer for 5 minutes until the tofu is soaked in flavor.
8. Open the lid and turn to high heat to collect the juice, then sprinkle with chopped green onion after serving.
Tips:1. Choose a smaller bean bubble instead of the kind of bean bubble that we usually use for stuffing meat.
2. The fermented bean curd itself has a salty taste. When adding salt, you need an appropriate amount.
