The names of the dishes should be familiar to those from Northeast China, as many should enjoy them. I'm sharing my personal recipe for reference.
Main ingredients: driedtofu（doubanjiangisn't suitable as it's not as hearty）
Seasonings: chili peppers (the spicier, the better), sufficient amount, chopped green onions,ginger.a little bit (cut into thin slices),porka small piece (as shown in the picture below)
The preparation is very simple; I'll just share it.
1. Cut the dried tofu into rhombus pieces, pork into small thin slices (just a little bit), and prepare chopped green onions, ginger slices, and cut chili peppers diagonally.

2. Add enough oil, heat to about 80% hot, then add the pork, chopped green onions, and ginger slices, stir-frying until the meat changes color. Then add a small amount of cooking wine andsoy sauce, continue stir-frying chili peppers until spiciness is released, then add the cut dried tofu, stir-fry for a few seconds, then add an appropriate amount of salt andmonosodium glutamate (MSG)for seasoning. Add 1 and a half bowls ofchicken broth(water can be used if you don't have chicken broth; the bowl is just a regular rice bowl, the one that holds the meat during preparation), stir evenly and simmer for a short time as dried tofu is quite dry; it's better to let it absorb flavors by simmering. When the soup has reduced significantly, thicken with a little roux and toss before serving.

The finished dish

(a bit blurry due to steam from just out of the pot)

Adding an evening meal picture,Stir-fried dried tofu with chili peppers, fried small fish, homemade spicycabbage,bok choyegg drop soup