Step 1: Prepare a few peppers, remove the stalks and seeds, clean them, cut them into filaments, and set them aside for later use. Note: it is best to choose the spicy croissant for green pepper, so that the fried green pepper and dried bean curd are more tasty and appetizing.

Step 2: Wash the dried bean curd, cut it into pieces, and set aside for later use. Be careful not to cut the dried bean curd too thick, otherwise it will not be easy to taste.

Step 3: Wash shallots and cut them into chopped green onion. Garlic is made into garlic paste, and seasonings such as soy sauce, oyster sauce and salt are set aside for later use.

Step 4: Take out the pot, add a proper amount of clear water to the pot, add the dried bean curd to the water after the fire boils, then take it out, drain the water and set aside for later use.

Tip: blanch the dried beancurd before frying it, which can effectively remove the beany smell of the dried beancurd and make the fried dried beancurd crispy outside and tender inside more delicious.

Step 5: Take another pot, add proper amount of cooking oil, chopped green onion and mashed garlic, stir-fry green pepper, stir-fry until the green pepper stops growing, add drained dried beancurd, continue to stir-fry until the surface of dried beancurd is brown, add proper amount of soy sauce and oyster sauce, and finally add salt and chicken essence. Stir-fry evenly to get out of the pot, and a delicious fried dried beancurd with pepper is ready.