Seasonings
200 g dried tofu (firm tofu sheets), 100 g leafy greens, a pinch of baking soda.
Seasonings
A few scallion sections, a few slices of ginger, a pinch of Sichuan peppercorns, 1/3 teaspoon each of salt, chicken bouillon powder, and sugar, 1/2 teaspoon of MSG, 1 teaspoon of sesame oil, and 2 tablespoons of lard.
Preparation
1. Trim the roots off the greens, rinse them thoroughly under cold water, and cut into small sections.
2. Blanch in boiling water with a little lard, then remove, rinse under cold water, and drain.
3. Rinse the dried tofu sheets, then cut them into small strips of even length.
4. Bring water and baking soda to a boil in a pot, briefly cook the dried tofu sheets, then transfer them to clean water to rinse off the alkaline taste, and drain well.
Steps
1. Add lard to the wok and heat until it reaches about 80% hot, then add scallion segments, ginger slices, and Sichuan peppercorns, stir-frying until fragrant, then remove and discard the scallion, ginger, and peppercorns.
2. Add the dried tofu strips and vegetable segments, then quickly stir-fry until evenly combined.
3. Add salt, sugar, MSG, and chicken bouillon to taste.
4. Drizzle with sesame oil, stir quickly to combine, then transfer to a serving plate and serve.