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Cut tofu into small rectangles. To make it easier to fry, you need to cut the tofu thin and cut it from the middle section.
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Hot pot, put peanut oil around the pot, turn off the heat, and then put tofu from the side of the pot, with the cut face down as the bottom. Because peanut oil has just been put in, tofu will slowly slide from the side of the pot to the bottom of the pot, so as to avoid the hot oil spilled when the tofu touches the bottom of the pot from hurting hands.
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Tofu should be laid flat at the bottom of the pot without overlapping. Sprinkle salt evenly on the surface of tofu and press it gently with a spatula, which makes it easier to fry.
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Don't turn it over. After frying for 5 minutes, the tofu is brown. Turn the tofu over and fry the other side. The turning action must be light, piece by piece, and try to turn it piece by piece to avoid damage to the tofu. If you like more roasted tofu, you can fry it for a few minutes.
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Repeat the fourth step. Stir-fry for another 5 minutes and the tofu will be cooked. It also needs a slight movement to lift the pot. The oil is left in the pan to fry the fish.
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Turn on medium heat and put the salted fish in the pot. After about 5 minutes, turn the fish over and fry the other side.
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Fry the other side of the fish for another 5 minutes, pour the fried tofu into the pot, sprinkle with ginger, onion and other auxiliary materials, turn it over slightly, then add some water to the salted fish dish, pour it into the pot, cover the pot and cook for two minutes.
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Then the pot can be cooked, and the fried tofu and boiled fish are finished.