Xiang Style Homemade Tofu
1.
Cut the tofu into small cubes. The thickness should not exceed 1 cm. If it is too thick, it will not be cooked in the middle. If it is too thin, it will break during frying; slice pork belly and lean meat. Cut the pepper into circles, slice the garlic, shred the ginger, and cut the garlic into oblique sections. Soak the tempeh in water for 2 minutes, rinse and set aside;
2.
Heat the wok (it is best to use a non-stick pan for this dish), add a small amount of cooking oil, fry the pork belly in the wok, and fry it out. Add the lean meat in the middle and stir-fry until the lean meat changes color. (If you want to eat fatter pork belly, don't fry it for too long, otherwise you can dry the fried pork belly)
3.
Take out the pork belly and leave the oil in the pot. If the oil is not enough, you can add some cooking oil appropriately. After heating, put the tofu into frying;
4.
After the tofu is fried on one side, turn it over and fry the other side. After both sides are fried on the side, set aside and leave the oil in the pot;
5.
Put the green onion, ginger and garlic into the pan and stir-fry for a while, then pour the chili into the pan and continue to stir-fry for about 1 minute;
6.
Put the previously fried meat and tofu into the pot, add the tempeh and salt, stir fry for a while, and then add a small amount of water;
7.
After the water is boiled, pour an appropriate amount of light soy sauce, mix well with a spatula, and then you can put it on the plate;
Tips:
1. You can use all pork belly instead of lean meat, depending on your preference for fat and lean;
2. If there is too much oil for frying pork belly, you can pour out some, depending on your taste, the picture is slightly more oily;
