Salted Pork, Diced Tofu, and Corn Kernels

Cut the ingredients into small cubes;

Cut the ginger into thin strips, slice the garlic and green peppers, and quarter the onion.

Turn the heat to medium, add some oil to the pan, pour in the green peas and corn, roast until the water evaporates and you can smell a hint of sweetness, then pour them out of the pan;

Add a bit more oil to the pan, sauté the dried tofu until slightly yellow, then transfer it to another bowl;

Pour in the diced potatoes, add about 1 tablespoon of vegetable oil, stir constantly, and slowly sauté the potatoes until golden, then remove them from the pan;

Add the salted pork to the pot, sauté over medium heat until the fat is released and the salted pork is slightly browned. Scoop out the salted pork, leaving the oil in the pot.

Add diced red carrots to the pot and sauté over medium heat until red oil is released;

Move the carrots to one side and let the oil flow to the other side. If there is not enough oil, you can add an extra tablespoon of vegetable oil. Add ginger, garlic, shallots, and green peppers, and stir-fry until fragrant;

Pour in all the ingredients, spread them out slightly to leave a bit of space, add 1.5 tablespoons of light soy sauce, and release the aroma of the soy sauce.

Stir-fry all the ingredients together, add 1 teaspoon of sugar, 1/2 teaspoon of pepper, and 1/3 teaspoon of salt, mix evenly, and it’s done.