1. Prepare ingredients.
2. Wash the konjac tofu with water and cut into strips.
3. Boil water in a pot, blanch the konjac tofu for 3 minutes.
4. Heat the pan with cold oil, add the chopped green onion and ginger, and stir up the aroma.
5. Add Zhongjing's original shiitake mushroom sauce.
6. Stir fry for a fragrance.
7. Add konjac tofu.
8. Add light soy sauce and stir fry evenly.
9. Add appropriate amount of water, cover, and simmer.
10. Cut green pepper into small pieces.
11. When there is one third of the soup remaining, add the green pepper pieces and chicken essence and stir-fry evenly.
12. Take out the pan and serve.
Tips:1. The longer the konjac tofu is simmered, the better the taste.
2. It can be replaced with ordinary tofu without konjac tofu.
