1, put the sheep tail oil ding in the wok, stir-fry the oil with low fire, and filter out the oil residue of the sheep tail oil (the oil residue can be used as oil residue pancakes). At the same time, take out a little of the boiled sheep tail oil with a frying spoon, and finally use it to fry the pepper segments. 2. Add chopped green onion to the oil left in the pot, stir-fry ginger until fragrant, stir-fry with yellow sauce, and continue to stir-fry with sesame tofu. Stir-fry until the yellow sauce and the sesame bean curd are fully mixed, then heat the water (the water overflows the sesame bean curd), continue to stir-fry until the water and the sesame bean curd are evenly mixed, and then add the sherry red powder to continue to stir-fry. Boil the sesame bean curd with low fire and let it glug for a while. In order to prevent the pot from being burnt, turn it frequently with a frying spoon. Stir-fry the sesame tofu until the water is not much. When it is sticky, add the cooked soybeans (add some green beans to look good), stir-fry for a while, turn off the heat and put on the plate. 3, the plate should pile the sesame tofu into a hill shape, press it on the top of the hill with the bottom of the frying spoon, make a nest shape and sprinkle with leek powder, waiting for the Chili oil. 4. Add the pre-filled sheep oil from the pan and fry the dried Chili slices with low fire. After the chili becomes discolored, pour the chili oil on the chives at the top of the hill piled with sesame tofu. You can do it in hot weather.

Ma tofu is a special snack in old Beijing, and it is a popular food. Ma tofu and bean juice have the same property, and are made from the same raw materials and methods. They are the leftovers of making mung bean vermicelli and starch. The fermented bean juice is boiled with fire, and the bean juice flows down after being filtered with a cloth. It is Ma tofu that controls the net moisture on the cloth.