Cantonese-style fermented bean curd is made of fermented bean curd, which is very nutritious. You can do this. Stir-fry spinach. The specific method is as follows:

Water spinach takes fermented bean curd best.

It is best to use only the stem of water spinach, cut it into dices half an inch long, mix it with salt, and wash it for use after five minutes. If it is marinated for a long time, it will be spongy and not crisp enough.

Pat the garlic and dice a red pepper.

Stir-fry together until half-cooked, and add a piece of fermented bean curd, and it is best to use Cantonese fermented bean curd, which is soft enough and not smelly. Hunan fermented bean curd can't be used as food, so you can only dig a lump and put it in a bowl for dinner, or put it in steamed bread, or stuff it into baked rice cakes. Back to cooking, turn it to 90% cooked, add a little sugar and chicken essence. A bowl of excellent spinach stalks will be fried, and you will never get tired of eating for nothing.