1. Shred the bean curd and set aside.
2. Wash parsley and cut into sections for later use.
3. Chop garlic and set aside.
4. Add edible oil to the pot, heat it up on high heat, add minced garlic and stir up the aroma.
5. Add the bean curd and stir fry a few times.
6. Add a small bowl of water.
7. Add the bean paste.
8. Add Weishida soy sauce and stir-fry evenly.
9. Stir-fry until the moisture is dry, add parsley and stir-fry for a few times to turn off the heat.
10. Put it out of the pot and serve on the table.
11. Finished picture.
