How to Make Northeastern Hot Pepper Dry Tofu

Northeastern Diced Green Peppers and Tofu Skin Fermented tofu skin The ingredients are:
Two sheets of fermented tofu skin (tofu skin), two green peppers, 200 grams of pork belly, a few Sichuan peppercorns, two cloves of garlic, a little salt, chicken essence, a little bit of MSG, and an appropriate amount of water-starch slurry.Northeastern Diced Green Peppers and Tofu Skin The preparation method:1. Slice the pork belly thinly, then marinate with soy sauce, cooking wine, water-starch slurry, and a little vegetable oil for a while; 2. Cut the green peppers into dice;
3. Dice the fermented tofu skin, slice the garlic;4. Heat oil in a pot, add Sichuan peppercorns and garlic slices to stir-fry until fragrant, then add the pork belly and stir-fry until it turns color; 5. Add the fermented tofu skin and stir-fry evenly; add two tablespoons of water and simmer for about 2-3 minutes until the sauce thickens;

6. Add the green peppers and stir-fry quickly for another two minutes, season with salt and MSG, then thicken the sauce with water-starch slurry.Cooking Tips for Northeastern Diced Green Peppers and Tofu Skin: 1. Adding a little vegetable oil when marinating makes the meat more tender and smooth; it can be omitted if desired;

2. Adding Sichuan peppercorns before stir-frying the meat prevents sticking to the pan.

Cut the dry tofu into rhombus pieces, and slice the garlic.

Heat oil in a pan, add the peppercorns and garlic slices, stir-fry until fragrant, then add the pork belly and cook until it changes color.

Add the dry tofu, stir-fry evenly, add two tablespoons of water, simmer for 2-3 minutes until the sauce thickens.

Add the green peppers, stir-fry quickly over high heat for two minutes, add salt, monosodium glutamate to season, and thicken with starch slurry.
Cooking tips for Northeastern Sichuan-style Tofu Skin:

1. Adding a little salad oil when marinating the meat can make it more tender and smooth; it's optional without.

2,Stir-fry the meat Add some peppercorns before stir-frying to prevent sticking.