1. First process the tofu skin, this is the whole tofu skin.
2. Cut the tofu skin into 10 cm long sections.
3. Fold two to three pieces of tofu skin together and tie them into knots.
4. The ingredients of the dish: tofu skin knot, red pepper, pork belly, onion, garlic, ginger, coriander.
5. Cut the red pepper into strips and then change the knife into diamond-shaped pieces. Chop the coriander and cut the pork belly into slices. Don't cut the pork belly into thick slices. Cut the green onion, chopped ginger, and smash the garlic into fine pieces.
6. First blanch the tofu skins, remove them and drain them for later use.
7. Turn on the fire, pour oil into the pot, add pork belly, and stir fry.
8. Add light soy sauce, dark soy sauce, and cooking wine and stir fry.
9. Add chopped green onion, minced ginger, and minced garlic, stir fry for a fragrance.
10. Add tofu skin knots.
11. Stir-fry evenly, add pepper powder and salt, and stir-fry the tofu skin for a while, so that it can absorb the soup in the pot for a better taste.
12. When the soup in the pot becomes less and thick, add the red pepper cubes, stir-fry well, and then sprinkle the coriander on the dishes.
13. Finished product.
Tips:The knots of the tofu skin need to be stacked on top of two or three. If the knots are too thick, the knots are not easy to tie and it is not easy to taste. The tofu skin knots are blanched in water first, so that they will mature more easily. Draining is to allow the tofu skin to better absorb the flavor of the soup. You can add more light soy sauce and cooking wine when frying the meat, so that the soup can be more, but pay attention to the amount when adding salt later.
