1. Soak the black fungus in the pot for half an hour and cook for three minutes
2. Shred after washing
3. Shred the tofu skin
4. Boil the shredded red pepper in the pot for a minute
5. Then add the tofu shreds
6. Raise the frying pan and add garlic paste until fragrant
7. Then add Laoganma sauce
8. Add a little more chopped pepper and salt
9. Burst the fragrance
10. Put the shredded tofu skin and red pepper into the bowl
11. Put the black fungus into the pot
12. Pour the exploded ingredients into the basin
13. I added a few more slices of mint to mix together, it tasted better
Tips:Note: If the taste is sour, you can add some vinegar
