Bell peppersPreserved meatStir-fryTofu skinThe ingredients: 100 grams of preserved meat, 3-4 pieces of ginger slices, 10 bell peppers, 100 grams of tofu skin, 40 ml of cooking wine, 50 ml of water, 2-3 pieces of scallion, 15 ml of cooking wine, 10 ml of soy sauce, and 1 teaspoon of sugar.Green bell peppersTofu skinCut the preserved meat into slices then cut into strips as thick as your little finger, cut the tofu skin and green bell peppers into strips, chop the garlic, mince the ginger and scallion, rinse the dried chili peppers, pat them dry, and set aside.Stir-fryGingerStir-fry the minced ginger, garlic, scallion, and dried chili peppers until fragrant.Dried chili peppersStir-fry the preserved meat until it releases oil, then add cooking wine along the edge of the pot to stir-fry until fragrant.Stir-fry the tofu skin with sugar and soy sauce seasonings.Stir in the green bell peppers, mix evenly and finish.

The method for making Sichuan Pepper Twice-Cooked Pork and Tofu:

1: Place the cured meat in a bowl, add cooking wine, water, and scallion slices and ginger pieces, then steamina steamer pot over high heat for about 40 to 60 minutes

2: Once cooked, slice the cured meat into strips approximately as wide as your little finger,skin of dried tofucut into strips, and cut the green peppers and garlic into small pieces, finely chop the scallions and ginger, and rinse the dried red chili peppers to dry them for use.

3: Heat oil in a wok, add the scallion, ginger, garlic, and dried red chilies and stir-fry until fragrant

4: Add the cured meat and stir-fry until the meat releases its fat; then pour in cooking wine along the edge of the pan and stir-fry until fragrant

5: Add the tofu skin and stir-fry, adding sugar and soy sauce for seasoning

6: Add the green peppers and stir-fry evenly before completing the dish. Learn to cook.