1. Material preparation.
2. Soak the mushrooms and fungus in warm water, and cut the tofu skin into diamond-shaped pieces. Green pepper and red pepper, cut into small pieces and set aside.
3. Put a little oil in the pot and sauté the ginger and chives until fragrant. The shiitake mushrooms are fried in a pot to create a fragrance.
4. Add a large bowl of water to the pot and add the bean curd.
5. Add half a can of Mapo tofu ingredients. No need to add salt and other seasonings.
6. Stew until the tofu skin is soft and waxy, and the soup is about to dry. Add green pepper and red pepper cubes.
7. Stir for half a minute to get out of the pot.
Tips:Be sure to add enough water, and stew the tofu skin until it is very soft and glutinous.
