1. Soak yuba in cold water in advance and wash celery. Blanch celery and soak yuba for later use.

2. Shred green and red peppers and onion for later use.

3. Heat vegetable oil in a pot, add pepper, dried pepper, aniseed, ginger, garlic and green onions, and stir fry. Be sure to fry the burnt pepper and take out the green onions and throw them away.

4. After the seasoning is fried, turn off the fire, pour the blanched celery and yuba into the pot, add salt, chicken essence, sesame oil, oil consumption, peanuts, shredded green and red peppers, white sugar and shredded green onions, stir evenly with oil temperature, and take out the pot and plate.

Two: garlic and yuba

This way of eating may be relatively small, but I still think it is delicious. The specific method is as follows:

1. Soak yuba in advance, cut into sections, blanch and refrigerate for later use.

2. Wash and mash the cucumber.

3. Beat garlic into garlic paste (add salt before mashing garlic), add soy sauce, vinegar, monosodium glutamate, minced garlic and ginger foam (or add some Chili oil) to make a sauce.

4. Mix yuba and cucumber with the sauce.