In fact, dried bean curd can be paired with a variety of ingredients, and stir-fried dried bean curd is the most common way to make it. However, it is also important to understand various cooking techniques when making dried bean curd, especially when stir-frying it. Those who like chili can add some chili for a better taste.

Firstly, ingredients:

Dried bean curd sticks, napa cabbage, red bell peppers, scallions, garlic, and seasonings.

1. Soak the dried bean curd sticks in water until they are open, then tear them into pieces.

2. Tear the bell peppers into small pieces by hand.

3. Wash the napa cabbage, and tear it into strips by hand.

4. Cut the scallions diagonally into segments, and slice the garlic.

5. Heat oil in a wok, add sliced garlic and stir-fry until fragrant, then add the dried bean curd sticks and stir-fry until heated. Add napa cabbage and bell peppers, stir-fry together, add some oyster sauce, and then add a little water, stir-fry until well combined. Add other seasonings to taste, and stir evenly.

6. Add a little starch slurry for thickening and stir-fry until it’s done, then dish out.

Secondly, main ingredients:

250 grams of green peppers, 100 grams of dried bean curd sticks

Supplementary ingredients: 50 grams of lean pork

Ingredients: 10 grams of cooking wine, 8 grams of soy sauce, 4 grams of salt, 2 grams of monosodium glutamate, 3 grams of granulated sugar, 10 grams of scallions, 10 grams of ginger, 5 grams of garlic, 50 grams of peanut oil, 10 grams of chicken oil, 15 grams of starch (mung bean starch), and other seasonings as needed.

How to make stir-fried dried bean curd with green peppers:

1. Wash the green peppers, cut into eye-shaped slices. Soak the dried bean curd sticks in warm water until soft, then cut into 3 cm long pieces; wash the pork, and slice it thinly.

2. Heat oil in the pot, stir-fry the sliced pork until it changes color, then add the dried bean curd sticks, scallions (sliced), ginger (sliced), and garlic (sliced) for a brief stir-fry. Add cooking wine, refined salt, and sugar, stir-fry until the green peppers are cooked. Thicken with 15 grams of wet starch (5 grams of starch mixed with water), drizzle with chicken oil, and then dish out and serve.