Pour oil into the pot, heat the oil to 70% heat, and soak the chiba tofu in cold water. Put the thousand pages of tofu in the oil pan for 30 seconds, wait until the bubbles float, remove and control the oil. Stir-fry onion, ginger and garlic, stir-fry green pepper and millet pepper, and pour in Chiba bean curd. Add Chili sauce, salt, sugar, chicken essence, pepper, and spicy sauce. Stir-fry over high heat, add bright oil and stir-fry a few times, and add red oil and stir-fry.