How to make braised tofu with diced meat and fungus

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  1. Remove the roots of the yellow flowers that have been soaked in water, and cut them into small sections with a top knife.

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  2. Remove the old roots of the fungus, shred it with a top knife, peel and cut the pork belly into small pieces Xiao Ding.

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  3. Put the tender tofu into a plate, put the steamer on steam, and add the tofu Steam for 20 minutes.

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  4. Mince onion, ginger, garlic, coriander, and chives.

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  5.Put 300 grams of water into the pot, bring to a boil over high heat, and add yellow flowers For vegetables, blanch shredded fungus in water, pour into a colander and set aside.

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  6. Heat the pot, add 10 grams of oil, and stir-fry the pork belly until cooked through.

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  7. Add onion, ginger and garlic and sauté until fragrant.Add oyster sauce and cooking wine and stir-fry until fragrant.

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  8. Add the blanched yellow flowers and fungus and stir-fry.

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  9.Add about 150 grams of water.

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  10. Add salt, chicken essence, monosodium glutamate, sugar, dark soy sauce, and bring to a boil over high heat , burn for 2 minutes.

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  11. Thicken with water starch, bring the sauce to a boil over high heat, turn off the heat and pour in sesame oil.

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  12. Take the tofu out of the steamer and remove the excess water.

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  13. Pour the prepared gravy over the tofu.

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  14. Sprinkle coriander and chives on the plate and serve.