Family Recipe 40 --- Dried Anchovy and Bean Curd Stir-fry

Ingredients: Dried anchovies, thin dried bean curd, green and red chili peppers (bird's eye chili recommended), garlic, salt, soy sauce, rice wine. Instructions: 1. Soak dried anchovies until softened, then rinse multiple times. You can just wash them by hand; no need to wash them one by one. The silvery powder in the water after rinsing is from the anchovy scales. 2. Slice the thin dried bean curd into strips. You can use regular dried bean curd, but thin dried bean curd has a firmer texture. If using regular dried bean curd, it's best to pan-fry it until golden brown and set aside. Slice the green and red chili peppers diagonally, and smash the garlic cloves. 3. Heat oil in a pan over low heat and stir-fry the dried anchovies until fragrant. Once the surface is slightly golden, add the garlic and chili peppers and stir-fry until fragrant. Finally, add the thin dried bean curd and stir-fry evenly. 4. Add rice wine to remove any fishy smell, then season with soy sauce and salt. Add a little water and simmer briefly to allow the anchovy flavor to release better and the bean curd to absorb it. 5. Increase heat to high and reduce the sauce until done.