Pickled pork belly and old tofu, rice has been smashed~~~
Wash the pork belly, cut the thin slices, add a little salt, white pepper, cooking wine, Korean barbecue marinade, mix well, stand by
Slice the old tofu, cold water pot, add a little salt, cook until boiling for three minutes, remove and soak in cold water to shape, drain, stand by
Garlic seedlings washed and cut, ready to use
Hot oil pan, pour the marinated pork belly, stir-fry until the fat of the pork belly, the meat pieces turn golden brown, take out and use
Hot oil pan, the old tofu is fried in a pot until golden brown on both sides, pour the pork belly, add a little salt, half a bowl of water, cover and stew until the soup is dried, open the lid, sprinkle it into the garlic shoots, stir fry twice, serve the plate can.
The pork back should have been sliced in the water until it was half cooked, and it was lazy. This step was omitted, but the effect was the same. I use the Korean barbecue marinade. If you can't buy it, you can use it. In the process of frying, add chili or other spicy seasonings. Old tofu is easy to shape after passing through the water. It won't break when it is fried. It must be cold water, otherwise it will be broken during the cooking process. If you don't like garlic, you can use onions, green peppers, potato chips, etc., and you can have many combinations.