Ingredients: 5 pieces of white dried bean curd, 3 tablespoons of Pixian bean paste, 2 tablespoons of Chili paste and 5g of spiced powder.

1. Wash the dried bean curd and cut it into cubes for later use.

2. Put a proper amount of oil in the pot, and dry fry the tofu when the oil is hot.

3. Add Pixian watercress, stir-fry Chili sauce together, and add 5g spiced powder.