You County Tofu with Bamboo Shoots

Cut the beancurd sheets into shreds and soak them in cold water for a while.

Cut the side ingredients pork belly, celery, and carrot into thin strips and set aside.

First, add the base oil, put the shredded pork belly into the wok and stir-fry for about one minute, then add the celery and shredded carrots and stir-fry together for one minute.

Then add the tofu sheets and stir-fry together for about 1 minute, add chili powder to the pot to stir-fry briefly, then pour in an appropriate amount of purified water and simmer for 3-5 minutes. Add salt, soy sauce, and pepper to taste, and continue to simmer for 2 minutes before serving.

It should be eaten while hot after cooking; the tofu's texture will be worse when it's cold.