1. Cut the pork belly into thin slices.
2. Soak the fungus in advance and wash.
3. Cut green and red peppers into small pieces.
4. Cut green onion into rings, slice garlic, and chop ginger.
5. Cut tofu into thin slices.
6. Heat the pan, add a proper amount of vegetable oil, heat the oil, add tofu, and shake the wok carefully to avoid sticking the pan.
7. Fry the tofu until golden on one side, turn it over, fry the other side until golden, and serve.
8. Fry the remaining oil of the tofu and add the pork belly.
9. Fry on low heat until the pork belly turns yellow.
10. Add a spoonful of Pixian bean paste and stir-fry the red oil.
11. Add the green onion, ginger, garlic and stir fry for a fragrance.
12. Add a spoonful of soy sauce, half a spoonful of sugar, and stir fry.
13. Put the fungus, tofu, and green and red peppers into the pot and stir fry.
14. Add an appropriate amount of starch juice, stir fry evenly and out of the pan.
15. Finished picture.
