1. Prepare the ingredients you need.
2. Dry the beans and cut them into thin strips, wash and cut the fragrant chives, and prepare the red pepper shreds. Put a little cooking wine, light soy sauce, white pepper, ginger powder, water starch into the shredded pork and mix well.
3. Heat up the wok until a little corn oil is added, then add the dried bean curd oil, fry until the dried bean curd skin is slightly dry, then shovel it out and set aside.
4. Leave an appropriate amount of base oil in the pot, add a little Pixian watercress and stir fry until fragrant.
5. Add the shredded pork and stir fry.
6. Add red pepper shreds and stir well.
7. Add tofu and continue to stir fry.
8. Add fragrant chives and stir well.
9. Season with a pinch of salt.
10. Add a little chicken bouillon and stir-fry well before serving.
Tips:Fragrant leek is the kind of fine chives, also called fragrant leeks. The fragrant leeks should not be fried for too long, otherwise it will lose its fresh green color. Red pepper shreds are just a color scheme in the dish, you can leave it out if you don’t have it.
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