Ingredients:Preserved meat200 grams,Smoked tofu200 grams,Bamboo shoots200 grams,Mung bean sprouts50 grams

Drychili peppers30 grams, Sichuan pepper 5 grams, 2 pieces of bay leaf, 2 pieces of cassia bark, freshginger10 grams, garlic 20 grams,garlic sproutsone stalkStir-fry the preserved meat slices until the fat is transparent.Stir-fry the smoked tofu and bamboo shoots slices separately after washing, then cut them into pieces for later use.

Prepare the ginger and garlic slices by cutting them.

Heat a small amount of oil in a pot, stir-fry the preserved meat slices until the fat is transparent.Stir-fry the sliced ginger and garlic with dry chili peppers, Sichuan pepper, bay leaf, cassia bark, and fermented red bean paste in the heated oil until fragrant.Add bamboo shoots, smoked tofu, and preserved meat slices to stir-fry until well-seasoned.

Wash the

mung beanssprouts,place them at the bottom of a dry wok, then pour in the stir-fried smoked tofu and meat, and sprinkle with garlic sprout segments.

Place the washedmung bean sproutsat the bottom of a dry wok,add the fried smoked dried meat,