Salted Fish and Vermicelli Stew
- Ingredients
- Salted fishHalf a piece
- Tofu skin100g
- Spring onionsAs needed
- GingerAs needed
- Chili peppersAs needed
- Rice wineAs needed
- Cooking oilAs needed
- Dark soy sauceAs needed
- SugarAs needed
- Monosodium glutamate (MSG)As needed
- How to make salted fish and tofu skin
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1. Soak the tofu skin in warm water, wash it, and clean.
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2. Clean the salted fish, drain the water. Slice the ginger.
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3. Heat the oil in a wok, stir-fry the ginger slices.
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4. Place the fish pieces to fry until both sides are slightly golden.
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5. Add rice wine and dark soy sauce, then add some sugar.
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6. Add the tofu skin, and pour in enough water. Bring to a boil over high heat, simmer for about 10 minutes, then cook on high to thicken the sauce.
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7. Sprinkle with MSG, garnish with scallions, ginger, and chili peppers, done.
- Tips
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Quite simple, no special techniques.
