1. Cut the northern tofu into 1.5cm cubes and sprinkle a layer of salt (about 2.5G) on the surface of tofu.
2. Wash off the floating dust on the surface of dried Lentinus edodes and soak them in warm water.
3. Wash the red pepper, remove the seeds and cut into small pieces. Wash and cut the leek into inch sections.
4. Wash the soaked mushrooms twice with warm water, then squeeze the water and cut into small pieces.
5. Put more peanut oil in the pan than usual. Cut the bean curd after the oil is hot. Fry the bean curd until the skin is golden over medium and low heat, and then put it out.
6. Leave a little oil in the pan and stir fry the diced mushrooms evenly.
7. Stir fry the red pepper.
8. Add the pre fried tofu, add 1 tsp salt and 1 tbsp oyster sauce, stir fry until the bean curd is evenly wrapped with oil consumption juice.
9. Finally, put the sliced leek and stir fry until the leek is broken.
10. Turn off the fire, load the plate, and open the food.