1. When the pan is hot, pour in the oil. When the oil temperature is 70% hot, put the chiba bean curd with cold water into the pot and fry for 30 seconds.

2. After the bubbles of Chiba tofu float, remove the oil control. Leave the bottom oil in the pot, add onion, ginger and garlic and saute.

3. Then add the millet pepper and the cut green pepper, and stir-fry with the previously fried Chiba tofu. Then add half a spoonful of Chili sauce, 1g salt, 2g white sugar, 2g chicken essence, 1g pepper and a proper amount of spicy fresh dew. Stir-fry over high fire, add a little bright oil, stir for a few times, and then add a little red oil and stir until uniform.