1, a piece of tofu, a handful of dried fungus, half a red pepper, two garlic sprouts, a small piece of ginger, a spoonful of thirteen spices, a spoonful and a half of salt, a small amount of soy sauce and a proper amount of chicken essence.

2. Cut the tofu into cubes about one centimeter thick, and the size is determined according to personal preference.

3. Soak dried fungus in warm water.

4, wok refueling, oil is not much. When the oil is slightly hot, add tofu slices and fry over low heat.

5. Turn over after frying. Fry until golden on both sides and take out.

6. Cut the soaked fungus into small pieces.

7. Slice persimmon pepper, garlic and ginger. Put a little oil in the pot. When the oil is hot, saute garlic, ginger and bell pepper.

8. Stir-fry until fragrant. Add auricularia and stir-fry for one minute.

9. Add the fried tofu and stir fry, add a spoonful of thirteen incense.

10, drop by drop soy sauce.

1 1, add a spoonful of half salt.

12, add a little chicken essence and stir well.

13, turn off the fire and serve.