2. Accessories: 2 tablespoons mustard tuber, chopped pepper 1 tablespoon.

3. Seasoning: salt 1/2 teaspoons, pepper 15 tablets, soy sauce 1/2 tablespoons, balsamic vinegar 1 3 tablespoons, coriander 1 tree, sugar/.

4. Boil the water in the pot, add a little salt and stir well, and soak the lactone tofu in hot salt water for later use; Preserved eggs are shelled, washed and cut into small blocks with cotton thread for later use.

5. Dice the mustard tuber; Wash coriander and cut into powder for later use.

6. After soaking the lactone tofu to remove the beany smell, use a knife to pull it a few times to change the tofu into a small block; Remove the water and put it in a large bowl for later use.

7. Take a small bowl, add a proper amount of salt, sugar, soy sauce, Chili oil and balsamic vinegar, and mix well; Spread chopped coriander, chopped mustard tuber and chopped red pepper on it for later use.

8. Spread the preserved eggs on the tofu block. Add vegetable oil to the pot when it is hot. Stir-fry the prickly ash with low and medium fire. Take it out and throw it away before it turns black. Turn to high fire and heat the oil. Pour it into a small bowl and mix well while it is hot.

9. Pour the mixed sauce into a large bowl, pour in sesame oil, and mix all the ingredients well before eating.