1. Cut the egg tofu from the middle, extrude and cut into thick slices
2. Coat cornstarch evenly, heat 60% of the oil and fry in a pan, and fry on medium heat until the skin is golden
3. Boil the enoki mushrooms under boiling water, then pour the water into the casserole
4. Pour in tofu
5. In addition, stir-fry chives, ginger, minced garlic in hot oil, add the minced pork and fry until the color
6. Add bean paste and stir-fry for red oil, a little light soy sauce and stir-fry well
7. Add fungus, green and red pepper.
8. Stir well and add half a bowl of water
9. Season with salted chicken essence, thicken with water starch, pour it into a casserole and cook for 3 minutes
