1. Cut the dried chili into small circles, and chop the tempeh, ginger, and garlic separately.
2. Heat a proper amount of oil in a pot on the fire, add minced ginger, garlic, chili, and tempeh, stir-fry on low heat to create a fragrance.
3. Pour in dried fish and stir fry evenly.
4. Add light soy sauce, a little water, and simmer for 5-8 minutes.
Tips:1. The method of roasting fish is slightly different from place to place. I first pickle it with salt, then fry it in a thin oil pan, then bake it and dry it, so that it has a stronger fragrance. In some parts of Hunan, the fresh fish is processed and then smoked and roasted.
2. The fire-roasted fish is cooked by itself, so you don't need to cook it in the pot for too long. Mixing these seasonings with perilla leaves and steaming can be equally delicious.
3. When stir-frying peppers, the salt must be controlled well. The dried fish has salt, otherwise it will greatly affect the taste. If you don't have a heavy appetite, you can stop adding salt during this process.
