1. Pour corn oil in the wok, fry the tofu until both sides are yellowish, add a spoonful of light soy sauce.
2. Pour the chicken nuggets into the cooking pot and strain them again.
3. Clean and set aside.
4. Pour corn oil into the wok, stir-fry the green onion, ginger, garlic, tangerine peel, and bay leaves.
5. Add a little light soy sauce.
6. Pour in appropriate amount of water, add a little chili sauce and simmer for 15 minutes on high heat.
7. Add carrots, green peppers, and garlic sprouts and simmer for 1 minute.
8. Add tofu and simmer for a while.
9. Add a little salt and stir-fry evenly out of the pan.
10. Finished picture.
