1. Prepare all the ingredients, millet chili, diced ham, ginger, and minced garlic.
2. A piece of lactone tofu.
3. Water starch is appropriate.
4. Put more oil in the pot to fry the peppercorns to create a fragrant flavor.
5. Pour in minced garlic and minced ginger and stir fry until fragrant, add a tablespoon of Korean chili sauce and stir-fry for red oil
6. Put the tofu in and scatter, add a tablespoon of light soy sauce and a teaspoon of salt. Bring to a boil on high heat and let it taste for five minutes on low heat.
7. Add diced ham and millet pepper
8. Heat up the sauce, thicken and add some chicken essence. Sprinkle some coriander on top.
