1. Prepare the ingredients
2. Cut all the ingredients with a knife, cut the pork belly into thin slices, cut the dried bean curd into small triangles, cut the chili diagonally, cut the garlic into froth, cut the green onion into sections, and cut the ginger into silk
3. Use a little bit of warm water to melt the dried yellow sauce
4. Start the pot and cook the oil, stir up the pork belly to get the oil
5. Shovel the pork belly to one side, add the bean paste to a low heat, and stir in the red oil
6. Stir the dried tofu evenly and fry until fragrant
7. Stir fry with ginger to create a fragrance
8. Stir-fry the peppers evenly, cut off
9. Add minced garlic and stir fry for a fragrance
10. Stir-fry evenly, add the well-tuned sauce, and cook the cooking wine for a little taste
11. Season with chicken essence, sprinkle with scallions
12. From the pot to the plate
13. Ok
Tips:With the bean paste and dried yellow paste, you don’t need to add salt to this dish
