Shredded Fermented Bean Curd with Pepper
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the vegetables and pinch them into sections, so that each section has leaves and stalks, pinch the stalks (it is easier to taste when frying), and put the pinched dishes neatly, with the stalks on one side and the leaves on the side;
2. Shred the red pepper and set aside, put the fermented bean curd in a bowl, pour some fermented bean curd juice, mash it and set aside;
3. Put the oil in the pan on high heat, add the garlic to fragrant when the oil is hot, then add the red pepper shreds and the smashed fermented bean curd and stir together, then "plant" the vegetables into the pan (that is, put the stems first), and cover the pan. Cover, stir fry quickly, season with salt and sugar.
