1. Cut the rice tofu into small square pieces and put it in cold water.
2. Prepare all the ingredients and change the knife.
3. Put the lard in the pan to fragrant the dried red peppers.
4. Add minced garlic, millet pepper, stir fragrant, and then add Pixian bean paste.
5. Pour in water, bring to a boil over high heat, add pickled peppers, boil again, season with a little mushroom soy sauce, and stir well.
6. Pour into a bowl with chopped green onions.
7. Add boiling water to the pot, bring to a boil, add rice tofu.
8. Cook on high heat for 2 to 5 minutes, remove the rice tofu and dry it in water.
9. Pour into a bowl of pickled chili sauce and sprinkle with chopped green onion.
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