Dry-roasted spicy dried fish

1. Chop the tempeh; break the dried chili into sections; cut the ginger into shreds.

2. Pour oil into the wok, heat the oil and fry the fish pieces until brown on both sides.

3. Pour in cooking wine, add shredded ginger, chili pepper, and tempeh and stir-fry for a while.

4. Add half a bowl of water, bring to a boil over high heat and then turn to low heat.

5. Stuff until the water dries up. If the fish pieces are not soaked in advance and are very dry and hard, you can put them in a basin and put them in a pressure cooker for 20 minutes after boiling them in the previous step. I have done this before, and the taste is very good.

Tips

Put in water and simmer for easier cooking