1. Prepare ingredients.
2. Put the tofu in a steamer and steam for three minutes after the water is boiled.
3. Cut the tofu into small pieces.
4. Cut Hangzhou pepper and millet pepper into small sections, and mince garlic.
5. Put the chopped green and red peppers and minced garlic into a small bowl, and make another small portion of cold sauce: 2 tablespoons of oyster sauce, 2 tablespoons of seafood soy sauce, 1 tablespoon of sugar, 1/2 tablespoon of balsamic vinegar, a little salt, 1/2 tablespoon of sesame oil, MSG 3 G, stir evenly with a small spoon.
6. Boil 20 grams of hot oil, pour into a bowl of chili and minced garlic, and squeeze the aroma.
7. Then pour in the tuned cold sauce and stir well.
8. Put the tofu on the plate first.
9. Then put the preserved eggs and put them in the mixed juice.
10. Sprinkle some chopped green onions at the end.
