In the past, when I went to Hunan restaurant for dinner, my favorite food was Youxian dried bean curd. The thin streaky pork was stir fried fat but not greasy. The dried bean curd absorbed the fragrance of garlic sprout, pepper and streaky pork. It was very spicy. Since I found that the supermarket had this kind of dried bean curd for sale, I began to make this dish at home. What I made was more in line with my family’s taste, less spicy and less oil, It’s the level they can accept. They eat every time, even the garlic sprouts left by the basin…


150g pork
2 garlic sprouts
4 pieces of dried tofu
50g Douchi
Appropriate amount of salt
1 tbsp soy sauce
Oyster sauce
A little chicken powder
A little sugar
1 millet pepper


Step 1
Prepare garlic sprouts, streaky pork and dried meat

Step 2
Cut the pork into thin slices, wash the garlic sprouts, remove the whiskers, and cut the head and tail into sections separately. Soak the dried incense in boiling water, cut into thin slices, wash the lobster sauce and drain

Step 3
Hot pot, under the pork stir fry oil, until both sides brown

Step 4
Add garlic stalk and Douchi and stir fry for a while

Step 5
Pour in dried slices, sprinkle some water and stir fry well

Step 6
Add salt and continue to stir fry

Step 7
Mix in soy sauce

Step 8
Stir in oyster sauce and stir fry for a while

Step 9
Mix in chicken powder, a little sugar

Step 10
Pour in the garlic sprouts

Step 11
Stir fry evenly, sprinkle with millet and pepper, put in a bowl.