1. Preserved egg sausage
2. Prepare small red peppers and green onions
3. Finely chop small red peppers and green onions
4. Large radish root strips or mustard greens chopped for later use
5. Prepare tofu
6. Divide the tofu into small pieces and blanch them with boiling water
7. cool down
8. Put the tofu on the colander, use a snack spoon to drain the tofu down the colander a little bit
9. Chop the preserved egg intestines
10. Add in the spare red peppers and chopped green onions
11. Add the big root strips, add salt, sesame oil, pepper and other seasonings, and mix well
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