Practice steps:
1, the yuba is soaked in cold water for more than 3 hours in advance, and the yuba is completely soaked and squeezed out for later use. Soak yuba in cold water, although the time is slow, but the taste is better; Soak yuba in hot water, but the taste of yuba is poor.
2. Cut the soaked yuba into diamond sections.
3. Wash the celery and cut it into small pieces, wash the carrot and cut it into small pieces, and wash the water-borne fungus for later use.
4. Cut the green onions into chopped green onions, chop the garlic into minced garlic, and cut the dried peppers into small pieces for later use.
5. Add a proper amount of water to the pot, add a little salt and cooking oil after the water boils, and then add celery, fungus and carrot to blanch.
6. Blanch the side dish until it stops growing, then add the yuba, scald it for about 10 second to remove the beany smell of yuba, and then take it out with the side dish.
7. Rinse the yuba and side dishes with cold water immediately after they are fished out, and then control the water to dry. Add chopped green onion, minced garlic and dried pepper segments, and then add a proper amount of salt.
8. Add an appropriate amount of cooking oil to the pot, add a little pepper particles into the cold oil, fry them on medium heat, fry the pepper particles and fry them, then remove the pepper.
9. Continue to heat the pepper oil until it smokes, then pour the hot oil on the chopped green onion and garlic, and finally add a little soy sauce and aged vinegar, and mix well with chopsticks.