1. Cut the dried bean curd into thin strips, and cut the vegetable pepper and carrot into thin strips.
2. Boil the carrots and chili shreds in boiling water for half a minute, remove the water and drain.
3. Boil the dried tofu in boiling water, remove and drain
4. Put grated ginger, sugar, vinegar, salt and starch in a bowl, add a little water, and make a fish-flavored juice.
5. Heat oil in a wok, add chopped green onions to the pan.
6. Add bean paste and stir-fry on low heat to get red oil.
7. Add the coleslaw and dried bean curd and stir fry a few times.
8. Add fish sauce and stir fry until the soup thickens.
