step

1, 200g konjac tofu slices, 60g celery slices, 15g millet pepper slices, 2 cloves of garlic and 2 slices of ginger.

2. Put the konjac tofu in a boiling water pot for 3 minutes to remove the alkaline smell, remove and drain the water for later use.

3, hot pot cold oil, hot fragrant ginger garlic and millet pepper, cooked konjac tofu, add 20g soy sauce and 5g soy sauce and stir well.

4. Add celery, stir well, pour in water without konjac tofu, turn to low heat after the fire is boiled, and simmer for about 15 minutes before the juice is collected.

5, out of the pot, sprinkle some chopped green onion and a little white pepper (or not).