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* 待两面金黄，盛入碟中备用。
* 补油至覆盖锅底，倒入辣椒大火翻炒，并铲碾 3 分钟。
* 倒入豆腐，翻炒，加入盐与鸡精，中火翻炒 1 分钟后倒入 10 ML 水，大火收汁。
* 出锅前撒上葱花，起锅盛盘。
* 出锅前撒上之前计算好的葱花，起锅盛盘。
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