1. Material: one piece of old tofu, one bamboo shoot, half a carrot, one handful of green beans, two or three mushrooms, two mushrooms, a little peanut, a little fungus, two slices of ginger, 2 tablespoons of salt1/,2 tablespoons of soy sauce, 2 pieces of rock sugar and a little white pepper.

2. Cut the old tofu into 4cm square with a thickness of 0.5cm (probably enough). If there is a lot of water, it's best to suck it up with a kitchen paper towel.

3. Heat the non-stick pan, put more oil, fry tofu on low heat until one side is golden, then turn it over and fry the other side, and remove it for later use.

4. Shell and cut the dried bamboo shoots, slice the carrots, cut the mushrooms, thaw the quick-frozen green beans, heat the black fungus pot with a little oil, stir-fry the ginger, stir-fry the peanuts and carrots, stir-fry the mushrooms and dried bamboo shoots until they are 9% mature, and add the fried ones. Fried tofu and thawed green beans

5, add a bowl of water to the pot, add salt, soy sauce, rock sugar, white pepper to taste, continue to heat on low heat, let the tofu absorb the soup and then collect the juice from the pot.