Cooking Steps

1. 

   Step1:Boil in hot water, add a little salt and stir well. Soak the tender tofu in hot salt water for standby. Rinse the preserved egg, remove the shell and wash it with cotton thread, cut it into small pieces for standby. Dice the mustard tuber. Wash the coriander, cut it into small pieces for standb

2. 

   Step2:Soak the tender tofu to remove the beany smell. Use the knife to cut it horizontally and vertically for several times to change the tofu into small pieces. Take out the controlled dry water and put it in a large bowl for standby

3. 

   Step3:In a small bowl, add 1 teaspoon of salt, sugar, soy sauce, chili oil and vinegar. Stir well. Spread the shredded coriander, pickled mustard and chopped red peppers on top for standby

4. 

   Step4:Spread the diced eggs on the tofu. Heat the pan and add 1 tablespoon of cooking oil. Stir the pepper in medium and low heat to make it fragrant. Remove and discard the pepper before it turns black. Turn the heat to make the oil hot. Pour it into a small bowl. Mix well while it is ho

5. 

   Step5:Pour the mixed sauce into a large bowl. Pour in 1 tsp sesame oil. Mix all the ingredients before eating.