Griddle Qianye Tofu Recipe

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  1.Put the pork belly into the pot with cold water, add Boil the ginger slices and scallion segments over medium heat for five or six minutes until they are about 70 to 80% cooked.In this way, the meat will be tough and delicious.

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  2. The pork belly is medium cooked as shown in the picture, and part of the inside is still pink.Cool and cut into thin slices.

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  3. Cut the thousand-page tofu into thin slices of about 5mm, and cut the green and red peppers into thin slices.Cut into rhombus shapes, slice carrots, shred onions, onions, ginger, garlic, and dried red peppers and set aside.

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  4. Heat an empty pot, add pork belly slices and stir-fry over low heat to release the oil.Dish out and set aside.

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  5. If there is not much lard, add a little oil and heat the pan Warm oil, add onion, ginger and garlic to the pot, then add diced dried red pepper and stir-fry until fragrant.

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  6.Put a large spoonful of Pixian chili sauce into the pot (chop it slightly beforehand) (some) fry the red oil until it becomes moist and bubbling as shown in the picture.

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  7. Return the pork belly slices to the pot and stir-fry over high heat evenly.

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  8. Put the carrot slices and thousand-page tofu.Stir well.A kitchen friend suggested that the thousand-sheet tofu can be fried in a pan with 60% to 70% hot oil in advance to allow the tofu to swell and take it out.It tastes better and more flavorful this way.

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  9.Cook in cooking wine and light soy sauce and stir well.

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  10. Continue to add green and red peppers and garlic sprouts and stir-fry for a while.

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  11.Add salt, sugar and a little chicken essence.Finally, drizzle with sesame oil.If you like it spicy, add a little red oil.

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  12.Then find a dry pot.My family does not use a stone pot instead.Brush some oil on the bottom of the pan and spread onion shreds.

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  13.Pour everything in the pot into a dry pot.Just heat the pan when you want to eat.

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  14.Looks very greedy! Eat it while it's hot!