Spicy Green Pepper with Dried Tofu

Cut the dried tofu sheets into diamond-shaped pieces.

Add an appropriate amount of water to the pot, bring it to a boil, then add a little baking soda or alkaline powder. Put in the dried tofu skin and blanch for 1 minute after the water boils.

Rinse with warm water and control the water content.

Add a little base oil to the pan (lard is best), then add the sliced pork belly and stir-fry until it changes color.

Add chopped green onions, ginger, and garlic and stir-fry until fragrant, then add soy sauce to enhance the aroma, and add an appropriate amount of water.

Add dried tofu sheets, then season with salt, MSG, sugar, oyster sauce, and ground Sichuan pepper. Bring to a boil and simmer for five to six minutes.

Add the chili peppers.

Gradually stir in the potato starch water in two or three batches until it becomes thick and smooth.

Finally, drizzle in a little seasoned oil or Sichuan peppercorn oil.