[raw materials] dried beancurd skin, green pepper [seasoning] chopped green onion, pepper noodles, soy sauce, salt, bone soup (broth) and water starch

[ practice] ① cut the dried beancurd skin into two-inch long filaments, and mince the green pepper for later use.

② remove the oil pan, add chopped green onion, pepper noodles and soy sauce, stir fry for two minutes.

③ Add appropriate amount of bone soup or broth to the pot, add refined salt, change to medium heat, cover and stew for five minutes. When there is still a small amount of soup in the pot, thicken it with water starch and serve. [Features] Out of the common people, it enjoys a good reputation in the north and south; Although the name is vegetarian, it has a heavy taste.

[ postscript] I don't know why, no matter how big or small the restaurant is, there must be a famous dish: dried bean curd with pepper. The taste is similar, and all kinds of people like to eat. It is better to keep it simple at home, so you can use commercially available bone soup seasoning instead of specially boiled bone soup, and it is certainly better to have boiled broth.

I hope this is what you want.