In the sweltering days, eat a spicy and delicious Chuanwei konjac, presumably excellent.
The konjac cuts the long square piece and licks it through the water. Onions, ginger, soaked ginger, and soaked peppers.
Put a little more oil in the pot. When the heat is three or four, add ginger, soaked ginger, chili, a spoonful of bean paste, a little soy sauce, stir-fry until the soup is bright red.
Add water to the pot and fly into the konjac. The water should be able to drown the konjac.
Boil for about 8 minutes, until the konjac tastes. Sprinkle with chopped green onion and serve on the table.