1. Cut Japanese tofu from the middle, pour out the tofu and cut it into small pieces (each tofu is cut into 6 small pieces, ha ha, my knife skill is big and small)
2. Clean the green and red peppers, remove the stalks and seeds, and cut into small pieces;
3. Pour the flour into the plate, pour the Japanese tofu in, and wrap the bean curd with a layer of flour carefully;
4. Put oil in the pan and heat it to a high temperature. You can take a piece of it and try the oil temperature. If you put the bean curd in it, it will float immediately, which proves that the oil temperature is OK;
5. Fry the tofu over medium heat for 2 minutes, then turn the hedge gently to make the tofu evenly heated;
6. Deep fry until the Japanese tofu hardens and turns golden, you can pick up the oil;
7. Pour the oil and stir fry the scallion with the remaining oil in the pan;
8. Put in green and red pepper, stir fry a few times;
9. Put the Japanese tofu in. Be careful not to break the tofu with a shovel when turning it;
10. Add oyster sauce and soy sauce;
11. Use the powder wrapped in tofu just now. Add water and chicken essence into the sauce. Pour in;
12. Cover the pan and simmer for 2 minutes. Mix carefully. Dip each piece of Japanese Tofu with sauce.