Meat Pocket TofuDiced tofuThe ingredients: 200g of tofu,Pork belly50g, green onion 5g,ginger5g, garlic 5g,red bell pepper20g，green bell pepper20g，wood ear mushrooms15g，eggs25g, salt 15g,MSG5g, chicken powder 5g, starch 20g, rice wine 15g,pepper powder5g，soy sauce5g, sesame oil 5g

RecipePreparation:

How to make Meat Pocket Tofu:

1. Rinse the tofu and place it in a fine sieve. Use your hand to squeeze and mash the tofu into a paste, then strain it into a bowl. Add salt, rice wine, and eggs, mix well, add 15g of starch, and set aside.Learn to cook

2. Cut the pork belly against the grain into thin slices, clean the wood ear mushrooms and tear them into small pieces, mince the green onion, ginger, and garlic, cut the red bell pepper and green bell pepper into diamond shapes.

3. Heat oil in a wok until it is around 50-60% hot (about 300g of oil), using a small spoon, shape the tofu mixture into small olive-shaped pieces, and fry them until golden brown, remove with a strainer and drain the excess oil.Fryuntil they reach about five-sixths of their maximum temperature,

4. Heat 10g of remaining oil in a wok, add the pork belly slices and stir-fry until cooked, then add the minced green onion, ginger, and garlic to release their fragrance, add soy sauce for color, pour in rice wine, and bring to a boil with about 50g of water, adding salt, MSG, chicken powder, and pepper powder. Add the tofu cubes, wood ear mushrooms, red bell peppers, and green bell peppers, simmer on medium heat for three minutes, then switch to high heat, thicken with 5g of water starch, stir-fry quickly, and pour in sesame oil before serving.The preparation