40 grams of yellow and red pepper

20 grams of chopped pepper sauce

Carrot 30g

35g of black sesame oil

50 grams of basil leaves

25 grams of ginger

Garlic10g

Methods/steps

Prepare ingredients.

Cut the colored pepper into small pieces, slice the carrot and then divide it into four pieces with a cross knife, peel the ginger and slice the garlic.

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Heat the oil in the pot and add the stinky tofu (to the extent that bubbles appear on the side).

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After one side is shaped and fried to golden brown, turn it over with chopsticks.

Drain the oil after frying.

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I like to eat fried crispy skin, so fry it for a long time.

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Pour sesame oil into the pot, preferably black sesame oil from Taiwan Province. Ordinary cold sesame oil is not suitable for hot frying.

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Then add a half porcelain spoon and chop the pepper sauce and stir fry.

Add carrots and stir-fry until the oil is absorbed and softened.

Pour 2 porcelain spoons of Taiwan Province rice wine (if not, use cooking wine instead) and half a porcelain spoon with soy sauce. Add the kneaded basil leaves.

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END

matters need attention

You can put more peppers.