Stir-fried food (Goya Chanpuru) | Easy recipe at home related to culinary researcher / Transcript of Yukari's Kitchen's recipe

Place firm tofu on a tray lined with kitchen paper.
Wrap it in kitchen paper, place a weight on it, and let it sit for about 30 minutes.

Cut the goya in half lengthwise and remove the stem.
Remove the seeds and pulp with a spoon and cut into thin slices of 5 mm width.
Put the bitter gourd and salt in a bowl, rub lightly, and let it sit for about 3 minutes.

Cut the pork belly slices into easy-to-eat sizes.
Spread the meat out on a cutting board and sprinkle both sides with salt and pepper.

Place the bonito flakes in a heat-resistant bowl and heat in a 600W microwave for 1 minute.
Grind the katsuobushi by hand into powder.
Wash 2 with water, take it out in a colander, and wipe off the water with kitchen paper.
Crack the eggs into a bowl and add water to dissolve.
Remove the weight of 1 and the kitchen paper.
Wrap the tofu in kitchen paper to remove moisture, and cut into bite-sized pieces.

Add half the sesame oil to a frying pan and heat over medium heat for about 30 seconds.
Add 3 and bake until the color of the meat changes, turn it over and bake for about 20 seconds, then take it out.
Add the egg mixture to a frying pan, mix gently over medium heat, and remove when half-boiled.
Add the remaining sesame oil to the frying pan, line up the tofu and add a brown color.
When the meat is browned, turn it over and move it to the edge, then put the meat back in.
Flip the tofu over and cook for 1 minute.

Add bitter gourd and sugar to 5 and fry.
(A) Add bonito flakes and fry.
Add the eggs back in and mix.
Finished on a plate.