1. Cut tofu into small dices about 1cm
2. Carrots cut into 0.7cm small dices
3. Dice green onion, diced garlic, minced ginger, and chili
4. Blanch carrots and peas in water, remove the water to control dryness and set aside
5. Fry the diced tofu into the frying pan until golden brown and remove
6. Put a little oil in the frying spoon. After the oil is hot, add the onion, ginger, garlic, and diced chili, stir fry, and add a little bean paste
7. Add diced tofu, diced carrots and peas, add a little sugar, add a little soup, wait until the soup is harvested, add monosodium glutamate, water starch thicken, and drench the oil out of the pot.
