3. 2 minutes after the preserved fish fish, drain water to be used; another pot of hot, put a little oil, oil is hot, put onion, ginger and garlic, peppercorns and dried chili peppers popping

5. stir-frying a few times, put the soaked dry bean curd; stir-fry, put the hot sauce

7. Add water to 1/2 of the ingredients; put in the tea bag with cinnamon and star anise

Cooking Tips

1, dry bean curd needs to be soaked in advance, soaked through the stew to be tasty;

2, blanch the preserved fish, you can remove the floating salt, and the meat will be softened;

3, due to the salt content of the preserved fish, there is no need to add salt;

4, add the amount of spicy sauce can enhance the flavor of the fish;

5, add the salt to the preserved fish; add the salt to the preserved fish.

4. Adding the right amount of hot sauce can refresh and make this dish more flavorful.