1. Cut the dried tofu into 1 cm wide and 5 cm long strips;
2. Sharp pepper cutting and rolling blade;
3. Heat 30g lard in the frying spoon, stir fry the chopped green onion and ginger to change color;
4. 200g of seasoning wine, soy sauce, refined salt, sugar and old soup;
5. Add dried beancurd and stir fry with chili slices and monosodium glutamate;
6. Thicken with 15g wet starch (8g starch and water), pour in the remaining lard and stir well, then put out the spoon and dish.