1. Cut the tofu into triangular pieces, drain the water, cut carrots and peppers into small pieces, tear small pieces of black fungus, and chop green onions and garlic.
2. Preheat a non-stick pan, add half a spoon of cooking oil, spread like tofu, and fry slowly
3. Fry tofu until golden on both sides and remove
4. Put half a spoon of cooking oil in the pot and preheat
5. Add dried chili, chopped green onion and garlic until fragrant (medium heat)
6. After the onion and garlic are fragrant, introduce carrot slices and fry until broken
7. Add black fungus and stir fry
8. Put in tofu cubes, add a teaspoon of Laoganma oil chili
9. After stir-frying evenly, add light soy sauce, dark soy sauce, a little water, and stir-fry for 5 minutes on medium-high heat
10. Finally, add the hot peppers, stir-fry for 30 seconds, add a little salt and sugar, stir-fry evenly, and you can get out of the pan.
