3 strips of Japanese tofu

2 preserved eggs

2 green peppers

Half a red pepper

Garlic seed quantity

Eggs 1

Proper amount of flour

Proper water starch

How to make preserved eggs with Japanese tofu?

1: 3 Japanese tofu, cut into thick slices; 2 preserved eggs are shelled and cut into pieces; Green pepper 2 hob blocks; Red pepper half a hob block; Eggs scattered one by one; Appropriate amount of flour; Half a small bowl of water starch.

2. Wrap Japanese tofu and preserved eggs in egg liquid and flour for later use (Japanese tofu is fragile, handle it with care).

Japanese tofu is fragile, so handle it carefully.

Put more oil in the pot, and put Japanese tofu when the oil temperature is 30% hot.

Stir-fry until golden brown, and take it out for later use;

Fry the preserved eggs in a pot until the skin bubbles, and then take them out for later use.

4: Fried Japanese tofu and preserved eggs.

5: Dump the excess oil in the pot and leave some base oil to fry garlic.

Stir-fry the pepper until it is 80% cooked, season with a little salt and take it out for later use.

6: Pour some oil into the pot, add preserved eggs and Japanese tofu, and add ingredients (salt, soy sauce, sugar, chicken essence).

Knock on the pot a few times at will, so that Japanese tofu and preserved eggs can be stained with ingredients (because Japanese tofu is fragile, you must not use a spatula)

7: Pour the water starch into the pot and collect the juice over high fire.

Add the previously fried peppers before taking out the pot.

Final result

Final result

skill

PS: Again, Japanese tofu is fragile. Try tilting the jar instead of using a spatula.