Stir-fried yuba with parsley

Cooking Instructions

1. I usually put dried yuba in a sealed jar one night in advance and soak it in cold water. If it's hot, keep it in the refrigerator.

   

2. Cut the soaked yuba oblique knife into sections for later use.

   

3. Parsley is made of small local parsley, which is relatively fine and tender. You can fry directly without blanching.

   

4. Clean the parsley, cut it into sections and drain. Prepare a little more garlic slices. Chopped peppers are finished products bought in supermarkets.

   

5. Heat oil in a pan and stir-fry garlic slices until fragrant.

   

6. Add parsley and yuba in turn and stir-fry evenly. Sprinkle in a pinch of salt.

   

7. Add the chopped peppers and stir-fry until fragrant, then pour in a little light soy sauce.

   

8. Add some chicken essence and remove from the pan and serve.