DryTofu，Chili peppers, large onion,Ginger, cooking wine,Soysauce, salt,Monosodium glutamate, white sugar, cornstarch,Pork fat, garlic in small amount

Step 1. Cut the dry tofu into strips of 1 cm wide and 5 cm long, then blanch them in water for a short time; those who prefer softer pieces can boil longer;
Step 2. Slice the chili peppers.
Step 3. Heat oil in a wok, add chopped, stir-fry until colored;
Step 4. Add dry tofu and stir-fry.
Step 5. Add cooking wine, soysauce,salt,sugar, and 200 grams of old broth;
Step 6. When cooked through, add sliced chili peppers and MSG, stir-fry.
Step 7. Thicken with wet cornstarch, pour in remaining oil and mix well before serving.


Ingredients

Tofu skin300 grams, sharp chilies 100 grams,, salt, MSG, oyster sauce, soysauce,Sichuan pepperoil, dried chili strips each in appropriate amount.

Step 1. Cut the tofu skin and sharp chilies into strips. 
Step 2. Boil water in a pot, blanch the tofu skin. 
Step 3. Heat oil in a pan, stir-fry and dried chili strips for a moment, add tofu skin, then add oyster sauce, soysauce, and MSG seasoning, stir-fry until well mixed, pour in oil at the end before serving.


Ingredients

Dry tofu, sharp chilies,Pork, chicken powder, cornstarch, salt

Step 1. Cut dry tofu into strips, cut into strips, and slice pork into strips.Step 2. Marinate pork with a little cornstarch and salt, heat bottom oil in a wok, add pork and stir-fry until done, then add dry tofu and stir-fry for a moment, adding a bit of water.Step 3. Braise slightly before making a starch slurry with a small amount of salt and chicken powder, pour into the tofu mixture, and add green chilies, stir-fry to combine and serve.
Main ingredient: dry tofu 300 grams,
Vegetable: green sharp chilies 50 grams,

Seasoning: spring onion 5 grams, ginger 5 grams, cooking wine 10 milliliters, soysauce 15 milliliters, salt 3 grams, MSG 2 grams, white sugar 2 grams,
Bean starch 8 grams, pork fat 40 grams
Step 1. Cut dry tofu into strips;Step 2. Slice sharp chilies into cubes;Step 3. Heat 30 grams of pork fat in a wok, stir-fry until colored;

Step 4. Add cooking wine, soysauce, salt, sugar, and 200 grams of old broth; 
Step 5. Add dry tofu strips, cook until done, then add sharp chilies and MSG, stir-fry. 
Step 6. Thicken with wet cornstarch (8 grams of starch mixed with water), pour in remaining pork fat and mix well before serving. 
Add cooking wine, soy sauce, fine salt, sugar, and 200 grams of old broth. 
3. Add the dried tofu strips; when cooked through, add the chili slices and stir-fry with monosodium glutamate. 
4. Thicken with 15 grams of wet starch (8 grams of starch in water), pour in the remaining pork fat, mix well, and serve out.