Raw materials:

Three Japanese tofu, a green pepper and a few onions.

Seasoning:

Some raw flour, oyster sauce 1 spoon, soy sauce 1 spoon, and proper amount of chicken essence.

Exercise:

1, Japanese tofu is cut in the middle, and the tofu is poured out and cut into small pieces (each tofu is cut into 6 small pieces, haha, my knife skills are different)

2. Wash green and red peppers, remove pedicels, remove seeds and cut into small pieces;

3. Pour the raw flour into the plate, pour the Japanese tofu, and carefully wrap the tofu with a layer of raw flour by hand;

4, put oil in the pot, burn to the fire, you can take a piece and put it in to try the oil temperature. When tofu is put in, it can float immediately, which proves that the oil temperature is ok;

5. Keep frying in medium heat, fry for 2 minutes until the tofu is solidified, and then gently flip it with a hedge to make the tofu evenly heated;

6. Fry until the Japanese tofu turns golden yellow, and you can pick up the oil;

7. Pour the oil and fry the chives with the remaining oil in the pot;

8. Add green and red peppers and stir fry a few times;

9. Put the Japanese tofu in, and be careful not to break the tofu with a shovel when flipping it;

10, adding oyster sauce and soy sauce;

1 1. Add water and chicken essence to the leftover raw flour just wrapped in tofu to make a thick juice, and pour it in;

12, cover the pot and stew for 2 minutes. Soak carefully and let each piece of Japanese tofu dip in the sauce.

Japanese tofu before frying is very delicate and must be treated gently.

2. The oil temperature of fried Japanese tofu must be high to put the tofu in. Tofu can float when put in, which proves that the oil temperature is enough. After the tofu is put into the pot, it has been fried in medium heat;

3. You can pour a small amount of raw flour to make flour first, but not enough.