1. Dried tofu, green and red pepper shredded and set aside
2. Half a pack of Wujiang mustard tuber spare
3. Add oil to the pot, pour dried tofu, stir fry for a while, and add some light soy sauce
4. Add half a pack of Wujiang mustard, and at the same time add green and red peppers and stir fry for a while
5. Seasoning out of the pan and serving on a plate
Tips:1. Control the amount of oil, add proper amount of hot water to prevent sticking in the tofu stir-frying process, or add some cooking wine
2. Add light soy sauce in advance when frying dried tofu. Avoid adding mustard tuber which is salty, which will make it saltier.
3. Put the pepper and mustard tuber in the pot at the same time to avoid long-time stir-frying, and the salty taste of mustard tuber can be quickly absorbed into the chili
