1. Prepare an old tofu and cut it into pieces half a centimeter thick; Two Chinese cabbages, cut into small pieces; Half a red pepper, cut into triangular pieces for color matching. Cut two pieces of garlic into garlic slices, and then add a handful of dried red pepper for later use.

2. Heat the wok. Add a spoonful of cooking oil to the wok. Stir-fried tofu must be heated first After the oil smokes, pour it out. Add a little rapeseed oil, sprinkle a little salt, add tofu and spread it out with chopsticks. Open the fire and fry slowly, gently shake the wok to heat the tofu evenly, and fry for about two minutes.

When one side of tofu is fried until golden brown, turn it over and fry the other side. Fry both sides until golden brown. Put it on a plate for later use.

3. Add a little cooking oil to the pot, add garlic slices and stir-fry, then add dried red pepper and stir-fry, then pour in cabbage and red pepper, stir-fry quickly and evenly over high fire, stir-fry for about one minute, stir-fry the cabbage until soft, and pour in the fried tofu and continue to stir-fry.

4. Add 3 grams of salt and 5 grams of soy sauce and cook from one side of the pot. Stir-fry over medium heat for one minute. Add a little monosodium glutamate to taste before cooking. Don't put monosodium glutamate if you don't like it. Finally, pour a little sesame oil to improve the taste. Simply stir fry for two times, then turn off the fire, take out the pot and put it on the plate.