1. Ingredients: Sakura jade tofu, mustard shreds, lei bamboo shoots, water starch
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. Cut the sakura jade tofu, package it, and cut it into slices on a cutting board.
5. Afterwards, lower the cut bamboo shoots into a pot of clean water, blanch for 5 minutes, and then remove them.
6. Heat 3 tablespoons of oil in the pot, add the blanched bamboo shoots and shredded mustard, stir fry.
7. Next, combine the cut cherry jade tofu, add appropriate amount of water to boil.
8. Then, add 1 tablespoon of salt.
9. Add 0.5 scoop of MSG.
10. Season to mix well.
11. Finally, add water starch.
12. Thicken, stir well, and serve.
