2. dried bean curd with pepper. Ingredients needed: 3 grams of dried tofu, 1 pepper, 1 carrot, 1 green onion, 1 ginger and 5 garlic seeds. Seasoning needed: 2g of salt, 2g of monosodium glutamate, 2g of chicken essence, 2g of pepper, 1g of edible alkali, 5g of soy sauce, 2g of sesame oil and 1g of water starch. Production process: Dried tofu is cut into rhombic pieces, green onion is washed and cut into chopped green onion, ginger is peeled and cut into Jiang Mo, garlic is chopped and cut into minced garlic, pepper is washed and removed from roots, and it is cut into diced pepper hob, and carrot is peeled and cut into rhombic pieces for later use. Heat a wok, pour in a proper amount of water, add a spoonful of edible alkali, boil, add dried tofu and cook for about 1 minute. Take out the dried tofu, rinse it with clear water and drain it. Heat a wok, add a proper amount of soybean oil, add pepper, onion, ginger and garlic until fragrant, add thirteen spices to stir fry, add bean skin to stir fry, add a little cooking wine and add a little Donggu soy sauce to stir fry. Add appropriate amount of soup stock, without dried tofu. It's best to use the old soup. If there is no old soup, you can use clean water instead. Add a little salt, monosodium glutamate, chicken essence, pepper and sugar to taste. Add the soy sauce for color matching, add the pepper and carrot slices, and bring to a boil. You can also make white dried bean curd with pepper without adding soy sauce. Turn to low heat for about five minutes, pour in a little more water starch thickening, and pour in sesame oil to serve. There is a little more sauce, so it is better to wrap all the dried tofu.