1. Add 2 tablespoons of vegetable oil to the pot, add peanuts and fry them over low heat
2. Tofu diced
3. Cucumber diced
4. Add salt, sugar, sweet potato starch, light soy sauce, organic vinegar to the bowl, pour water to half of the bowl and mix well
5. Add 1 tablespoon of vegetable oil to the remaining oil in the pot, add tofu and fry until golden on both sides and serve.
6. Add 1 tablespoon of Pixian bean paste to the remaining oil and stir-fry to make the red oil
7. Add diced peppercorns and dried red pepper and saute until fragrant
8. Add cucumber to medium heat and stir fry for 30 seconds
9. Add tofu and stir well
10. Pour in the sauce and stir fry evenly
11. Add peanuts when the soup is thick and stir well.
