1. Wash the ingredients, slice the green onion, ginger, and garlic for later use.
2. Cut the northern tofu into thick triangular slices.
3. Cut carrots into thin slices and cut green and red peppers into cubes.
4. Relax the oil in the pan and heat it to 60% heat.
5. Add tofu and fry until golden brown on both sides.
6. Remove the oil control and set aside.
7. Leave the bottom oil in the pot, continue to heat, add the bean paste, and sauté until fragrant.
8. Add black fungus, carrots and stir fry, then add sliced green onion, ginger, garlic, and fry for a fragrance.
9. Put in the fried tofu, add cooking wine, soy sauce, a small bowl of water, appropriate amount of salt, and stir well.
10. Cook for 2 to 3 minutes, add green and red peppers, and stir-fry evenly.
11. Pour in water starch and collect the juice over high heat.
12. Out of the pot, serving on a plate.
Tips:1. The oil temperature is higher, the fried tofu is easy to shape and does not absorb oil.
2. Stir-fry the side dishes before adding fried tofu. The tofu is not easy to break.
3. Thicken the juice according to your preference, like thicker juice, thicker if less juice, on the contrary, thinner, be sure to fire when adding starch.
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