1. Cut the dried tofu into small rectangles, and cut the rice chili into smaller pieces.
2. Heat the pan with cold oil and add the chopped garlic
3. Pour in chili, salt, light soy sauce, a little dark soy sauce, thirteen incense
4. Stir-fry constantly, adding an appropriate amount of water to prevent
5. Add a small amount of sugar and stock when it comes out of the pot
6. it is done
7. Serve
