1. Shred the dried tofu and serve on a plate.
2. Boil cold water in a pot, add dried tofu, and boil the noodles for 5 minutes.
3. Remove, let cool, squeeze out the water, and put on a plate for later use.
4. Heat the pan with oil and fry the pan with minced ginger.
5. Pour in dried shredded tofu and stir fry.
6. Add soy sauce and stir fry a few times, then add refined salt, and simmer the soybean sprout soup slowly.
7. Collect the juice over high heat and add the peppers.
8. Add monosodium glutamate, pour in sesame oil, stir fry evenly, and put it out of the pan.
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