1. Minced green onion, ginger and garlic
2. Diced carrots
3. Diced cucumber
4. Diced tofu
5. Put 2 spoons of light soy sauce in a small bowl, 2 spoons of cooking wine, 2 spoons of vinegar, 3 spoons of sugar, 1 spoon of starch, appropriate amount of water and mix thoroughly
6. Put an appropriate amount of vegetable oil in the pot, add peanuts, fry on low heat until the red coat bursts, set aside
7. Put carrots in the pot and fry until browned
8. Hold it out for use
9. With proper amount of bottom oil left in the pan, add tofu, do not use a shovel to shovel, hold the wok and shake it back and forth, non-stick pan, wait for it to turn yellow, turn it carefully with a shovel
10. Fry until fully zoomed, Huang Sheng is ready for use
11. Saute the shallots, ginger and garlic with the oil of tofu
12. Add a spoonful of Pixian bean paste and stir-fry the red oil
13. Add cucumber and stir fry
14. Add carrots and stir fry
15. Add tofu and peanuts without turning
16. Seasoning directly put in a small bowl
17. Stir fry over high heat and turn off the heat evenly
18. Finished product
