Green pepper and dry bean curd

Recipe from 老东北美食's Youtube Channel

A typical home-cooked dish in Northeastern Chinese cuisine. It uses healthy ingredients, is easy to prepare, and is incredibly delicious.

Cut 2 green bell pepper into medium chunks. Cut the 7-8 sheets of dry bean curd into stripes and a medium piece of pork belly into slices.
Chop 1 stalk of scallions, 1 tiny piece of ginger into mince.
Boil a pot of water, add the cut dry bean curd into the pot, and cook them for 2 minutes. After 2 minutes, take the cooked dry bean curd out and soak them in tap water for several minutes.
In a large frying pan or a wok, add 2 tablespoons of vegetable oil. Heat the oil for a minute and add the pork belly slices. Cook the pork belly until they are golden brown.
Add chopped ginger and scallion, and cook for 1-2 minutes until you smell the fragrance. Add 1 tablespoon of Chinese cooking wine and 2 tablespoons of soy sauce. Cook for another 1-2 minutes.
Add about 250 mL of water (chicken stock) and the dry bean curd inside and mix everything up. Taste the sauce and add optionally add more salt or soy sauce.
Add the chopped green bell pepper, put on the lid, and simmer everything for 2-3 minutes.
Mix 1 tablespoon of water and 1 tablespoon of water. Add the mixture inside. Cook for 1-2 minutes until the sauce sticks to the dry bean curd. Then take everything out and start plating.