Ingredients
Dragonhead fish cut into diagonal pieces
350g
Diced southern bean curd
200g
Leafed Wenzhou salted vegetables
100g
Oil
2 tablespoons (30 ml)
Shaoshing Gahan Wine
3 tablespoons (45ml)Zhenjiang Aged Vinegar
1 tablespoon (15ml)
Garlic granules
1 tablespoon (15g)
Ginger slices
5 slices
Cilantro
1 small handful
Salt
1 teaspoon (5g)
Sugar
1/2 tsp (3g)
Water
500g
Methods
1. Heat the oil in a wok over low heat, and sauté the garlic granules and ginger.
2. Pour in the dragon head fish, turn up the heat, gently toss the fish pieces with a spatula, fry for a few minutes, add in the rice wine, vinegar, sugar and salt in turn, cover and cook briefly.
3. Add cold water and Wenzhou pickled vegetables to the pot and bring to a boil. Simmer for 5 minutes, then add the diced tofu and sprinkle in the cilantro segments to serve.
Tips: Ginger and dragon head fish together with oil fried before adding water to boil soup, fish soup will be very white.