1. Cooking time: 30 minutes, difficulty: intermediate, taste: spicy.

2. Cut the dried tofu into 1 cm wide strips.

3. Boil in light salt water for 3 minutes and remove.

4. Wash the vegetables and set aside.

5. Add a small amount of oil to the pot and sauté the shallots, dried chili peppers and peppercorns.

Supplementary information:

1. It is a specialty of the Northeast, also known as "Northeast dry tofu", also known as (double skin), which is a tofu product pressed into thin sheets. It is different from the tofu skin and Qianzhang'er produced in the south, as well as the yuba and dried tofu (the Northeastern dried tofu is thinner than Qianzhang'er and can be eaten raw or cooked).

2. Dried tofu is accompanied by people’s dietary life every day and has been deeply loved by the people of Northeast China for thousands of years. It is not only a material for making various delicacies, but also an exquisite dish in itself.