1. Heat a pan with a little oil and fry the moldy okara over medium-low heat until browned on both sides and cut into strips. (Note that moldy okara is very oil-absorbing, but you don't have to add a lot of oil, and slowly frying over medium-low heat will not paste the pan.) )
2. Wash and cut the leeks into sections and set aside. Cut the ginger into strips and slice the garlic and set aside.
3. Fill the pot with oil, heat the ginger and garlic slices on high heat, add leeks and stir-fry for a while into 1 moldy okara, add an appropriate amount of water to the stir-fry, add salt before cooking, soy sauce, a little pepper, you can. (If you like it, you can also hook some thin mustard before cooking)