300g salted hair-tail
1 sprig of Chinese celery
3 green garlic stalks
2 pieces bean curd
1 red pepper
1 tsp salt
1 cup broth
Wash off the silvery matter on the salted hair-tail; cut the celery and garlic into 1" lengths; shred the red pepper; shred the bean curd roughly.
Slightly fry the bean curd. Soak the salted fish in boiling water, then soak it in hot broth again, drain well and set aside the broth as stock. Shallow-fry on one side only until fragrant.
Heat the wok, stir in the celery, garlic and red pepper until fragrant, add the stock and some water, bring it to a boil, then add the bean curd.
Season with salt and a modified Chiuchow dish is ready to be served.
|Shallow-fry the salted hair-tail under fragrant
|Heat the wok to stir-fry all the ingredient