1. Wash the soy rot, cut into small pieces, and put on a plate for later use.
2. Heat oil in a pan, add tofu cubes and fry them until golden brown.
3. Shovel it out and put it into the dish for later use.
4. Put the peeled ginkgo into the plate, wash the carrots and cut into slices, cut the green onion and ginger into minced pieces, and chop the dried green pepper into minced pieces.
5. Heat oil in a hot pan, sauté the chopped green onion, ginger, and dried green pepper, add carrot slices and stir-fry evenly.
6. Pour the fried tofu cubes into the pot.
7. Stir-fry evenly and add ginkgo.
8. Stir-fry evenly, add salt, five-spice powder, cooking wine, and a little water.
9. Stir-fry evenly, simmer for a while, and finally add MSG to taste.
10. Stir-fry evenly, out of the pan, and put in the plate.
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