Colorful bean curd sticks and black fungus stew.


Colorful bean curd sticks and black fungus stew.

The bean curd is soft and tasty, the black fungus is crispy and chewy, the pork belly is fat and lean, and the oil is fried to make it fragrant. The green and red peppers add color and fragrance, and the slight spiciness enhances the freshness. A variety of ingredients are stir-fried, the flavors blend together, it is homely and goes well with rice, and you can taste the rustic aroma of fireworks in one bite.

Ingredients

Steps

  1. You can cut the pork belly into thin slices or long strips.
    You can cut the pork belly into thin slices or long strips.
  2. Soak yuba in warm water for about 10 minutes.
    Soak yuba in warm water for about 10 minutes.
  3. Soak the black fungus in warm water for more than ten minutes, then take it out and set aside.
    Soak the black fungus in warm water for more than ten minutes, then take it out and set aside.
  4. Cut the pepper and chop the green onion into small pieces
    Cut the pepper and chop the green onion into small pieces
  5. Chop chili pepper and ginger.
    Chop chili pepper and ginger.
  6. Pour water into a pot and bring to a boil. Pour in the bean curd sticks and black fungus, and blanch for about 1 minute. Remove and set aside.
    Pour water into a pot and bring to a boil. Pour in the bean curd sticks and black fungus, and blanch for about 1 minute. Remove and set aside. Pour water into a pot and bring to a boil. Pour in the bean curd sticks and black fungus, and blanch for about 1 minute. Remove and set aside.
  7. Pour oil into the pan. When the oil is hot, add the sliced pork belly and stir-fry for a while until the excess fat is removed.
    Pour oil into the pan. When the oil is hot, add the sliced pork belly and stir-fry for a while until the excess fat is removed.
  8. Add ginger, garlic, chili pepper and a teaspoon of dark soy sauce and stir-fry until fragrant.
    Add ginger, garlic, chili pepper and a teaspoon of dark soy sauce and stir-fry until fragrant.
  9. Then pour in the black fungus and yuba, season with a little salt, a teaspoon of soy sauce, half a spoon of oyster sauce, and pour in green and red peppers. Stir-fry over high heat for 60 seconds and it's ready to serve.
    Then pour in the black fungus and yuba, season with a little salt, a teaspoon of soy sauce, half a spoon of oyster sauce, and pour in green and red peppers. Stir-fry over high heat for 60 seconds and it's ready to serve.
  10. After cooking, serve
    After cooking, serve
  11. A colorful dish of fried bean curd with black fungus is ready
    A colorful dish of fried bean curd with black fungus is ready
Languages
Bunte Tofustangen und schwarzer Pilzeintopf. - Deutsch (German) version
Colorful bean curd sticks and black fungus stew. - English version
Palitos de tofu coloridos y estofado de hongos negros. - Española (Spanish) version
Bâtonnets de tofu colorés et ragoût de champignons noirs. - Français (French) version
Stik tahu warna-warni dan rebusan jamur hitam. - Bahasa Indonesia (Indonesian) version
bastoncini colorati di tofu e stufato di funghi neri. - Italiana (Italian) version
カラフルな豆腐スティックと黒キクラゲのシチュー。 - 日本語 (Japanese) version
다채로운 두부 스틱과 검은버섯 스튜. - 한국인 (Korean) version
เต้าหู้ยี้สีสันสดใสและสตูว์เห็ดดำ - แบบไทย (Thai) version
多彩腐竹燴木耳。 - 香港繁體中文 (Traditional Chinese - Hong Kong) version