Step one
Step one
North tofu cut into strips about 5cm long, 1cm wide and 1cm thick
Step two
Step two
Step two
The surface of the tofu is sprinkled with a pinch of salt and salted for 10 minutes (not too much). The purpose of this is to get the base flavor and kill the water to remove the soy odor)
Step 3
Step 3
Step 3
Cutting green, red, and yellow bell peppers
Step 4
Step 4
Step 4
Scallion and garlic chopped
Step 5
Step 5
In a bowl, add sugar, rice vinegar, soy sauce, oyster sauce and water to make a bowl of sauce and set aside
Step 6
Step 6
Step 6
Step 6
Step 9
Step 9
Add the chopped green onion and garlic and stir-fry to release the flavor and add the wine to deodorize
Step 10
Step 10
Step 10
Pour in the bowl of juice and boil for 1 minute
Step 11
Step 11
Put in the chopped colorful peppers and tickle with the water starch to make a sauce
Step 12
Step 12
Step 12
Heat the oil in the wok again until it reaches 70% to 80%, then pour in the tofu strips and fry them until the surface is deep brown.
Step 14
Step 14
Sour, sweet, salty and spicy, with a crispy skin and a soft, sticky interior, it's best eaten while it's hot