1

Bean curd remove the head and tail cut into two sections ~ ~ ~, burn about 750 grams of oil ~! The temperature of the oil is not too high, take a bean curd and put it down to try to be able to bubble on the pour down ~ into the degree of bean curd becomes green, skin a little white about pour out, (do not fry over or else can not be fried)

2

The pan left a little bit of oil, on the put a few pats of garlic seeds, green pepper strips ~ first stir-fried ~ under the bean curd ~ by the way, adjusted the 6 grams of salt, and more stir-frying, frying when a dry on a little bit of water, and oil. Not to fry very bad, to keep not folded angle (that is, the beans do not have a right angle) ~! The last is still to give 10 grams of steamed fish beans branch oil, turn evenly on it.

3

The key is to fry not too much on the not tender ~ there is frying will be dry pan, because it can not come out much water, right ~ ~ this time we have to continue to add a little water and oil, a dry and then add ~ so that out of the juice with a little oil is also very under the meal to ~ !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)