1

Prepare the ingredients;

2

Long bean curd remove the head and tail washed, cut into the same length of the section;

3

Red bell pepper washed, de-tipped and deseeded, cut into julienne;

4

Garlic peeled and chopped, dried chili pepper washed and cut into julienne, prepare the pepper;

5

boil water in a pot, add the beans;

6

add a spoonful of oil;

7

add a small amount of salt;

8

blanch the blanchers, then fish out of the two times over the cold water, soak in cool water for two minutes;

9

Control the water and put into a larger container;

10

Blanch the shredded red pepper in a pot and let it cool;

11

Put the shredded red pepper into the bean curd, add a little salt, sugar, and pepper;

12

Put in the Szwunsang Seasoning, and balsamic vinegar;

13

Put in the minced garlic;

14

Heat the frying pan with oil, put in the peppercorns and fry, turn off the heat and put in the shredded chili pepper;

15

Pour the hot oil in the pan on the bean curd and the condiments;

16

Toss it well and then put it on a plate, then put it in the fridge for 30 minutes, then serve it, it tastes even better!