Shredded Fermented Bean Curd with Pepper

Shredded Fermented Bean Curd with Pepper

1. Wash the macaroni, remove the roots if there are roots, and separate the stems and tails if there are no roots.

2. Cut green and red pepper into thick strips, mince garlic, take out fermented bean curd and set aside

3. Add a little fermented bean curd juice and pound it into a sauce

4. Heat up the pan, pour in the right amount of oil, the oil should be a little bit more than usual when cooking. Macaroni is more oily. If the oil is not enough, it will easily turn black.

5. When the oil is hot, add half of the green and red pepper shreds and all the minced garlic

6. After sauteing, add fermented bean curd sauce and stir fry

7. After the fermented bean curd is fragrant, add the macaroni stalks and stir-fry on high heat. It will be cut off within 1 minute

8. When the stems are about to be cut off, add the leaves and stir fry with the remaining green and red peppers

9. Stir-fry evenly, add a little salt, don’t need too much, because fermented bean curd has a salty taste and tastes suitable, the vegetables can be served on a plate when they are cooked