1. Rinse the tofu in clear water for a while, take out the tofu and drain the water. Prepare green peppers, mushrooms, onions, red peppers, ginger, etc. Rinse them and put them on a plate for later use.

2. Pour peanut oil into the pot. After the oil temperature reaches 70% to 80%, pour in the drained tofu. The surface of tofu will harden slightly. When it turns golden yellow, remove the dry oil, cut it into tofu pieces and put it on the plate for later use.

3. Chop chopped green onion, cut other seasonings into sections, and put them on a plate for later use. Leave a small amount of base oil in the pot, and stir-fry the onion, ginger, red pepper and green pepper in the pot over high fire. Add mushrooms and continue to stir fry for about two or three minutes. When they turn golden, take them out.

4. Wash the casserole, heat it slightly, pour in proper amount of peanut oil, add tofu blocks and a small amount of hot water, boil the soup with a small torch, add ingredients such as fried green peppers, and turn to medium heat to continue cooking.

5. After boiling, add Chili oil and salt according to personal taste. You can also add oyster sauce and chicken essence to make it fresh and tender. You can start enjoying it in the last two or three minutes.