1. Cook the pork belly one day in advance, freeze it in the refrigerator, take it out the next day, and slice it.
2. Soak the dried tofu in water for five minutes.
3. Cut the dried tofu into sections, cut the small red pepper, and minced garlic.
4. Stir-fry dried tofu over medium heat.
5. Stir-fry the dried bean curd half-cooked, put it to the side of the pot, and stir-fry the small red peppers and minced garlic with oil.
6. Stir fry with chili and garlic, then stir fry with pork belly.
7. Stir-fried pork belly with five-spice powder, dark soy sauce.
8. Stir-fried pork belly and stir-fry with dried tofu. Season with salt. It's ready to be out of the pot.
Tips:Cut the pork belly as thin as possible to make it more delicious. I didn't cut thin enough today.
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