1. The cloves are laid on the table, and carefully check whether there are any foreign objects. If there is any, weed it out.
2. Put it in a small container, pour clean water, submerge the dried fish, gently wash with your hands, pour out the sewage, and wash repeatedly until the water is clear.
3. Drain the water on the sieve and set aside.
4. Cut the pepper diagonally.
5. Cut the dried tofu into 2mm thickness.
6. Put 1000cc of oil in the wok, heat it to about 100 degrees, add the chopped tofu, slowly fry until slightly yellow, remove with a strainer spoon, drain the oil and set aside.
7. Then add dried small fish to deep fry.
8. Fry for about a minute and remove with a squeegee.
9. Turn to medium heat, heat the oil to about 120 degrees, then add the dried fish and continue frying for about 30 seconds, then remove it from the heat, so that the dried fish is almost all water removed, and it tastes a bit crunchy.
10. Pour the remaining oil into a bowl, turn on high heat, add the small amount of oil left in the wok to the dried chili fish, stir fry the seasonings and serve.
Tips:Tofu is easy to stick to each other in high-temperature oil (above 120 degrees), and the temperature should be kept at about 100 degrees, so that it is not easy to stick, and it is not easy to splash during the frying process. There are small dried fish everywhere. Without soaking in water, during the frying process, it is easy to burn or become too dry and a bit hard, which makes it unpalatable.
