A box of fresh thousand-page tofu, a green pepper, a red pepper, a little onion, a garlic, a little dried pepper, a little Laoganma, a little oyster sauce, a little soy sauce, a little refined salt, a little chicken essence, a little monosodium glutamate and a little sugar.

Next is the whole process of making this dish.

1 first, we cut a box of fresh chiba tofu with a packaging bag, and then cut it into thick slices for later use. Please be careful not to slice the chiba tofu too thin, or you won't get the delicious Q-bomb. We should pay attention to this.

Next, let's prepare the ingredients and ingredients of this dish. Wash one green pepper and one red pepper, remove seeds and cut into diamond-shaped pieces for later use. Then, cut the green onion into chopped green onion, cut the garlic into garlic slices, put them in an empty bowl, and add some dried Chili slices. Next, we started to set them on fire.

3. First, let's boil clean water, add a spoonful of refined salt after the water boils, then put the thousand pages of tofu in the pot and blanch it for 30 seconds, and then take out the water immediately for later use. The purpose of blanching refined salt is to make Chiba tofu have a bottom taste and a good taste. We should pay attention to this.

Then, we add a little base oil to the clean pot. First, stir-fry chopped green onion, garlic slices and dried Chili slices in a pot to make them spicy. Add two spoonfuls of Laoganma after frying. The purpose of frying Laoganma is to make this dish more spicy and fragrant, and the color is redder and more appetizing.

5, then stir-fry Laoganma, add 5 grams of oyster sauce, 3 grams of soy sauce, 2 grams of refined salt, a little chicken essence, and a little monosodium glutamate to taste. Then add half a spoonful of water, put the thousand pages of tofu into the pot, stir-fry for one minute with high fire, put the cut green and red pepper slices into the pot after one minute, stir them evenly, and then take them out and plate them.

Next is the main point of making this dish.

1, fry thousands of pages of tofu, many people have made mistakes. The correct way is to cut Chiba bean curd into thick slices, add a spoonful of refined salt, blanch it for 30 seconds, and then pour it out immediately, so that it will have a bottom taste and a better taste. We should pay attention to this.

2, this dish, when we fry Laoganma, we must turn on a small fire, otherwise Laoganma will easily fry and stick to the pot, resulting in a bitter taste of the finished dish. Pay attention to this, too.