1. Cut the tofu into long cubes, sprinkle some salt and flour, and fry them in a frying pan until golden brown. Remove and drain.
2. Remove the handles and wash the green chilies, and cut diagonally into strips for later use. Wash and dice cucumbers for later use. Wash the konjac shreds and set aside
3. Wash ginger, garlic, and shallots, chopped and set aside
4. Add oil to the pot. After the oil is hot, add the green chilies, stir-fry slightly, add scallion, ginger, garlic, and tempeh until fragrant, then add the fried tofu, cucumber diced and konjac shreds, add half a spoon of vegetarian stock, and use Simmer for 2 minutes
5. Add an appropriate amount of cooking wine, and then boil the soup over high heat, then put it out of the pot and put it on the plate.
