Raw material:

       Laoganma flavored water tempeh60g,Pork belly 300g, vegetable oil 80g, soy sauce 3g, bean paste 6g, garlic shoots 10g, ginger 5g, garlic 5g, salt 2g, white sugar 1g, MSG 1g, vinegar 2g, dried pepper 5g, water appropriate amount.

How to do it:

       1. Wash the pork belly and boil it in cold water for 25 minutes (the amount of water is enough to cover the meat), strain and let cool, then cut into slices; shred the ginger, slice the garlic, cut the garlic sprouts into long sections, and cut the dried chilies into sections.

       2. Heat the vegetable oil until it is cooked, deep-fry the pork belly until it turns light yellow, shrink the meat pieces (about 40 seconds), then strain out and set aside.

       3. Leave about 20g of base oil in the pot, add shredded ginger, garlic slices, and dried chili peppers and sauté until fragrant. Add bean paste, Laoganma flavored water tempeh, and pork belly and stir-fry for 30 seconds. Add garlic sprouts, salt, sugar, MSG, and vinegar. , stir-fry with soy sauce for 15 seconds, then remove from the pan.