foodstuff
Bean curd, grass carp, garlic, ginger, green and red pepper, yellow pepper, oil, yellow wine, salt, chopped pepper, soy sauce, soy sauce and sugar.
Steps/methods
Cut the fish into 3cm pieces, put them in a container, add salt, cooking wine and ginger slices and marinate for 10 minute; After pedicled, the green and red peppers are obliquely cut into small pieces with the length of 1cm; Cut the yellow pepper into 3cm triangular pieces; Tofu is also cut into pieces of about 3cm.
Heat the pot, pour in the oil, and heat it with strong fire. When the oil is 70% hot, put in the tofu, don't turn it over for a while, fry it slowly first. When you hold the handle of the pot and shake it horizontally, when you find that the tofu can move freely in the pot, turn it over and fry the tofu on both sides until it is golden yellow, and then take it out for later use, and pour out the oil in the pot and the water from frying the tofu. Wash and dry the pan, heat it and pour in the oil. When the oil is 70% hot, add the fish pieces and fry them until they are browned on both sides. It is best to have a little black surface, and then take them out after frying.
Pour a little oil into the pot, when the oil is cold, add garlic and fry until brown, add ginger slices and green and red peppers and stir-fry until fragrant, add chopped peppers and stir-fry red oil, add tofu and fish pieces, pour in soy sauce, soy sauce, salt and sugar, and stir-fry evenly.
END
matters need attention
Tofu should not be burned for too long, or it will taste very old.