Cooking Steps

1. 

   Step1:Blanch lactone tofu for 35 minutes, drain and cut into piece

2. 

   Step2:Remove the shell of the preserved egg, divide it into small pieces with thread, and spread it in the tofu plate

3. 

   Step3:Mix the salt, sugar, soy sauce, chili oil and vinegar. Spread the shredded vegetables, pickled mustard and chopped peppers

4. 

   Step4:In the oil pan, stir the pepper over medium low heat, decant it and pour it into the bowl of 3. Mix well. Pour it into the plate of 2. Drop a little sesame oil. Mix well.