1. Wash the radishes, peel them, cut into cubes, and cut the dried bean curd into cubes.
2. Wash the shallots and green peppers and dice them.
3. Cook the corn kernels for later use (I left the whole boiled corn, so just peel off the kernels), and dice the ginger and garlic.
4. Pick up the pan, add oil and star anise, and stir fry until fragrant.
5. Add the radish and stir-fry, and coat with oil evenly.
6. Add ginger and corn kernels and stir-fry, then add a little water to cover and stew until the radishes are eighty mature.
7. After simmering until there is no water, add sesame oil, dried tofu and green pepper, stir and stir well.
8. Add the shallots and garlic, stir-fry well, add pepper, salt, chicken powder and a little water (diluted seasoning) and stir-fry well.
9. Stir-fried dishes.
10. Served dishes.
Tips:After the carrots are stir-fried, add corn and ginger and stir-fry. Be sure to add a little water to cover the stew, otherwise the radish will be too hard and will affect the taste.
