1. Wash the shredded tofu, cut into three-inch-long sections, blanch them and drain them for later use.
2. Wash the onion and cut into shreds.
3. Wash the screw peppers and cut into shreds.
4. Put the onion and the screw pepper in the soup bowl, add salt and knead by hand, and marinate for ten minutes.
5. After the onions and peppers are marinated and wilted, add the blanched tofu shreds, add the monosodium glutamate, vinegar, and sesame oil, and stir well.
6. Serve on the plate.
