1. Ingredients: Lei Sun, Lao Tofu, Kaiyang (soaked)
2. Peel the bamboo shoots, cut off the old roots, and clean them.
3. Cut into slices on the chopping board and set aside.
4. Put the old tofu on the chopping board and cut open, set aside.
5. Afterwards, put the cut bamboo shoots in a pot of water, blanch for 5 minutes, and then remove them.
6. Heat 3 tablespoons of oil in the pot, add the blanched bamboo shoots and stir fry.
7. Then, combine the sliced old tofu and the soaked kaiyang and stir fry.
8. Then, add an appropriate amount of water to boil.
9. Finally, add 1.5 tablespoons of light soy sauce.
10. Add 1 tablespoon of sugar.
11. Add 1 tablespoon of salt.
12. Season to bring to a boil.
13. Cook until the soup thickens and serve.
