豆腐魚湯
Ingredients
big eye fish 2 pcs
beancurd 1 pc
sectioned spring onion pick
sliced ginger 3 slices
water 5 cups
Method
Tear off the skin of fish and remove disposable organs. Wash and drain.
Rinse beancurd and cut into pieces.
Put in into the heating wok with 1 tbsp. oil, fry until both sides turn light yellow. Add in water, ginger and beancurd. Turn to high heat and boil until thickens. Add in sectioned spring onion and season with pinch of salt. Serve.
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| Big eye fish | beancurd |
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