1. Remove the shiitake mushrooms. Wash and dice repeatedly.
2. Soak the tofu in light brine for a while,
3. Chopped scallion and garlic.
4. Cut the pork belly into pellets. Put a little starch, salt, and cooking wine. Marinate with a little oyster sauce.
5. Boil the diced tofu in boiling water. In this way, the tofu is easy to form and not easy to rot.
6. Heat the pan to get oil. Dry the moisture in the mushrooms and set aside.
7. Keep oil at the bottom of the pot. Add minced meat. Pour the Laoganma chili sauce when the fried minced meat is out of oil. Flatten out the fragrance.
8. Put light soy sauce and oyster sauce.
9. Pour in tofu and shiitake mushrooms, then stir in scallion and garlic.
10. Pour a little water. Collect the juice over the fire.
11. Thicken the thick gorgon and it will be out of the pot.
12. Sprinkle with chopped green onions.
