1. Cut the bean skin into strips about 1cm wide, and cut the green onion and ginger into strips and set aside.

2. Put water in the pot, bring to a boil over high heat, add shredded tofu skin and cook for a while.

3. Take out the cooked shredded tofu skin and put it into a plate, pour in the steamed fish soy sauce and mix well, then sprinkle with shredded green onion and ginger.

4. Put oil in the wok, and when the fire is 70% hot, pour the oil evenly on the bean skin.

Steps for making shredded dried beans

1. Soak mung beans and rice for more than 3 hours, mix them together in a food processor and make a paste. Do not add water.

2. Pour the slurry into the pan and fry over low heat for 1-3 minutes. Do not turn the other side. The heat from the fire will fry the slurry quickly.

3. Place on the cutting board to cut.

4. Cut into strips while hot.

5. Put it on a plate and let it cool down. You can cook or fry it later.