1. Take an appropriate amount of yuba and soak 2 hours in advance. Use warm water in a hurry.
2. The soaked yuba squeezes out the water, cuts it with an oblique knife, like an eye. Scallion ginger garlic slices. Cut the blanched cowpea into sections (temporarily increase the color, we usually don't put it).
3. Put oil in a wok and stir flakes of chives, ginger, garlic.
4. Add yuba and stir fry. Add cumin powder for the first time, the larger 2 grams.
5. One tablespoon of spicy oil, scoop a tablespoon of oil and spicy together.
6. Stir-fry evenly, then add the right amount of salt, a little soy sauce, and the blanched cowpea section. Then add 2g of cumin powder for the second time. Stir-fry evenly out of the pan.
7. Dice the colored peppers and garnish them on a plate.
