1. Prepare the ingredients, wash the red and yellow peppers, wash and shred cucumbers, shred the ham and mushrooms soaked in advance, and slice garlic and ginger.
2. Cut the Japanese tofu in the middle, pour out the tofu, and cut into small pieces
3. Take a small bowl, add a little water and dried starch to make a thick sauce, put the Japanese tofu in, carefully coat the tofu with a layer of cornstarch sauce
4. Put an appropriate amount of oil in the pan, heat it up, and put the Japanese tofu in piece by piece
5. Fry on medium heat until golden on both sides, take out and set aside
6. Take an appropriate amount of dried starch, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, half a tablespoon of sugar, salt, chicken essence and water, put them in a bowl, and stir to make a sauce for later use
7. In another pot, put in the right amount of vegetable oil
8. Heat, sauté the green onion and ginger until fragrant, add shredded ham and shredded mushrooms
9. Then add the shredded sweet pepper to stir-fry a few times, and finally put the Japanese tofu in
10. Pour in the pre-prepared sauce, surpass the tofu, cover the pot and simmer for 2 minutes on low heat. Carefully spread the sauce until each piece of Japanese tofu is covered with thick sauce.
