1. Cut the tofu into thicker pieces.
2. Heat oil in a dry pan, add tofu and fry on both sides over medium-low heat, sprinkle evenly with a little salt.
3. Serve the tofu and set aside.
4. Wash the cured fish and drain the water.
5. Pour oil in the pan and fry the cured fish on both sides.
6. Add the boiling water that just didn't hold the cured fish to the pot, then add ginger, pepper, chili shell, vinegar and cooking wine, and cook for 3 minutes. Add the fried tofu, stir-fry for a while, cover the pot, and simmer for 8 minutes on medium-low heat.
7. Finished product.
Tips:If the preserved fish is too salty, do not add salt when frying the tofu; if the fish is fried, it can remove the fishy smell.
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