Spicy Fish with Bean Curd Sheets

Name: Spicy Fish with Bean Curd Sheets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 200 g Skin-on mackerel (cut into 3 cm long, 0.5 cm wide strips); 2 Dried bean curd sheets (broken into small squares, washed and softened with warm water); 500 g (80 g actual usage) Cooked lard (50 g used for frying fish); 10 g Cooking wine; 10 g Soy sauce; 7 g Sweet bean paste; 10 g Dried chili (cut into segments); 5 g Scallion segments (cut into shreds); 750 g Chicken broth; 3 g Sesame oil; 3 g MSG; 2 g Salt; Caramel coloring (mixed into light red broth), a pinch

Add fried herring strips to the seasoned light red broth and cook until tender, then add the starch sheets and simmer together. The dish is fresh, fragrant, and mildly spicy.

45 min

Easy

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Ingredients

Skin-on mackerel (cut into 3 cm long, 0.5 cm wide strips) 200 g

Dried bean curd sheets (broken into small squares, washed and softened with warm water) 2

Cooked lard (50 g used for frying fish) 500 g (80 g actual usage)

Cooking wine 10 g

Soy sauce 10 g

Sweet bean paste 7 g

Dried chili (cut into segments) 10 g

Scallion segments (cut into shreds) 5 g

Chicken broth 750 g

Sesame oil 3 g

MSG 3 g

Salt 2 g

Caramel coloring (mixed into light red broth) a pinch

Instructions

Prep and fry the fish

Break dried bean curd sheets into small squares, wash and soften with warm water. Cut dried chilies into segments. Cut scallions into shreds. Cut the mackerel into 3 cm long, 0.5 cm wide strips, drop into a ladle of hot cooked lard and briefly fry, then remove with a slotted spoon and drain off the oil.

Build the broth

Heat 50 g of cooked lard in the ladle, once hot add the scallion shreds and dried chili segments and briefly stir-fry, immediately pour in the cooking wine and chicken broth, add the MSG, sweet bean paste, salt, and soy sauce, then adjust with caramel coloring to a light red broth. Pour the fish strips into the soup.

Simmer to finish

Once the soup comes to a boil, skim off the foam, simmer on medium heat for 10 minutes, then add the bean curd sheets and simmer for another 10 minutes. Drizzle with sesame oil and serve.