2. Ingredients: 2 preserved eggs, lactone tofu 1 box. Accessories: mustard tuber, chopped pepper. Seasoning: salt, pepper, soy sauce, balsamic vinegar, sesame oil, coriander, sugar, Chili oil and vegetable oil.

3. Boil the water in the pot, add a little salt and stir well, and soak the lactone tofu in hot salt water for later use; Preserved eggs are shelled, washed and cut into small pieces with cotton thread for later use.

4. Dice mustard tuber; Wash coriander and cut into powder for later use.

5. After soaking the lactone tofu to remove the beany smell, pull it with a knife several times to replace the tofu with small pieces; Remove the water and put it in a large bowl for later use.

6. Take a small bowl, add appropriate amount of salt, sugar, soy sauce, Chili oil and balsamic vinegar, and mix well; Spread chopped coriander, chopped mustard tuber and chopped red pepper on it for later use.

7. Spread preserved eggs on the tofu block. Add vegetable oil when the pot is hot. Stir-fry pepper with medium heat. Take it out and throw it away before it turns black. Turn the fire to heat the oil. Pour it into a small bowl while it is hot and mix well.

8. Pour the prepared sauce into a large bowl, pour in sesame oil, and mix all the ingredients evenly before eating.