1. Soak the cured fish in cold water, then chop it into small pieces, drain the water, and press it in a pressure cooker for about 8 minutes.
2. Cut the garlic into slices and set aside.
3. Heat the pot, add rapeseed oil, the oil temperature is 60% hot, add the fish pieces, adjust to medium heat, cover the pot, cut the fish to golden brown on both sides, cook in the cooking wine, simmer for a few minutes, add garlic Slices, fry slowly over low heat, fry the garlic to give it a fragrant flavor.
4. Take a bowl, put the tempeh, chicken essence, oyster sauce, vinegar, sugar, chopped peppers with appropriate amount of warm water, and mix well. Pour the seasoning juice into the pot quickly, turn on high heat, cover the sauce with the cured fish, boil the sauce and pour a little The sesame oil, out of the pot.
