1. First, soak yuba in boiling water. When the yuba is soft and has no hard core, take it out, cut it into 3 cm long sections, put it in a bowl, and marinate it with salt, cooking wine, sesame oil and monosodium glutamate for 10 minute.

2. Take a small bowl, add pepper and soak it in warm water until the water changes color. When the peppers become soft, pick out the peppers, keep the juice, chop the onions, squeeze out the onion juice, and put it in a yuba bowl with the pepper juice and mix well. Take another bowl, beat the eggs, add starch and beat them into egg paste;

3. Put oil on the pot rack and heat it to 50% to 60%. Dip the mixed yuba in the egg paste, fry one by one in the pot, fry on medium heat until the surface is stiff and the inside is cooked, and take out the oil control. Put the original pot on tempering, put it into re-frying when the oil temperature rises to 70% to 80%, take it out quickly when the surface is crisp, control the remaining oil and put it on a plate for eating. The fried yuba can be finished.