Cut 2 pieces of bean curd into 4 cubes each and set aside.

2.

Beat the egg and set aside; mix the seasonings into a sauce and set aside.

3.

Dust the tofu cubes with the cornstarch from Ingredient b) in Ingredient c), then coat with the egg mixture from Ingredient d), and then with the shredded fish.

4.

Heat a wok, add a moderate amount of oil, wait until the oil temperature is about 150 ℃, then put the tofu pieces of Method 3 into the wok, and fry them over high heat for about 1 minute until the skin is crispy, then drain off the oil and drizzle with the sauce of Method 2 when serving.