Ingredients
300 g dried tofu skin (about 10 oz), 75 g green hot peppers (about 2.5 oz).
Seasonings
5 g minced scallion, 5 g minced ginger, 2 teaspoons Shaoxing wine, 1 tablespoon soy sauce, 1 teaspoon salt, 1/2 teaspoon MSG or to taste, a pinch each of sugar and water starch slurry, 2 tablespoons each of stock and vegetable oil.
Steps
1. Cut the dried tofu into strips 1 cm wide and 5 cm long; remove the stems and seeds from the green hot peppers, wash them, and cut into long strips.
2. Heat vegetable oil in a wok until it reaches 60% of its smoking point, then add minced scallion and ginger to season the oil. Stir in cooking wine, soy sauce, salt, sugar, and aged broth.
3. Add the dried tofu strips and cook until heated through, then add the green hot pepper slices and MSG, stir-fry to combine, thicken with a water starch slurry, and transfer to a serving plate to finish.