1) Cut the North tofu into 1.5cm-thick triangular pieces, peel the carrot, remove the base and seeds of the green pepper, and cut into triangular pieces of the same size. Cut the shallots and ginger for use.
2) Heat the pot and pour in the oil. Heat the oil over high heat. When the oil is 70% hot, put in the tofu pieces, mix them into medium and low heat, fry them into golden yellow on both sides and then put them out.
3) Don't pour out the remaining oil of fried tofu. When it's hot, turn it into a small heat, put in the chopped green onion and ginger and stir,
4) Add chopped bean paste, stir fry the red oil over low heat, put in carrot slices, stir fry for 1 minute, then put in tofu,
5) Pour in water (100ml), turn to medium heat and bring to a boil. Pour in soy sauce and sugar, and stew for 5 minutes.
6) Finally, when you are about to leave the pot, add the green pepper slices, change to a big fire, pour it into the water, stir well, and thicken the soup.