Soak the fungus in advance, wash it, cook it in a pot for 2 to 3 minutes, take it out and tear it into small flowers with cold water for later use.

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Cut the green pepper into pieces, add 1 tbsp starch and half a bowl of water and stir well for later use.

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Prepare a clean container, put 2g edible alkali in it, and add a bowl of hot water to melt it.

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Cut the bean curd skin into triangles, soak it in alkaline water for 2 minutes, take it out and drain it (emphasis: the bean curd skin soaked in alkaline water is soft and delicious)

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Pour the right amount of oil into the hot pot, stir-fry with low heat to get fragrant pepper particles, and then remove them with a shovel.

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Pour in the green pepper and stir-fry until it is over. Add fungus.

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Add bean curd skin, stir well and turn to low heat.

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Add 1 teaspoon of soy sauce+1 teaspoon of soy sauce+1 teaspoon of vegetable oil +2g of sugar+appropriate amount of salt and stir well.

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Pour in water starch (stir to prevent precipitation) and stir until the soup is thick.

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Take it out and put it on a plate.

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