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2 pieces Bean curd
1/4 teaspoon Salt
45 ml Vegetable oil
100 g Pork belly, cut into threads
100 g Black Chinese mushrooms, soaked in warm water,
100 g cut into threads
Salt and pepper for seasoning
1 Red chili pepper, chopped
2 slices Root ginger, chopped
15 ml Dark soy sauce
15 ml Nuoc Mam sauce
8 ml Wine
600 ml Water
2 Spring onions, chopped
Ingredients : Serves 4
2 Large mackerel, cleaned2 pieces Bean curd
1/4 teaspoon Salt
45 ml Vegetable oil
100 g Pork belly, cut into threads
100 g Black Chinese mushrooms, soaked in warm water,
100 g cut into threads
Salt and pepper for seasoning
1 Red chili pepper, chopped
2 slices Root ginger, chopped
15 ml Dark soy sauce
15 ml Nuoc Mam sauce
8 ml Wine
600 ml Water
2 Spring onions, chopped
Preparation:
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Chop the mackerel into slices about 2.5 cm thick.
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Wash the bean curds gently with water, salt lightly to absorb the water and season.
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Cut the bean curds in half and then cut them into cubes.
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Heat a wok and pour in 15ml oil to fry the bean curd cubes. Set aside. Heat 15ml oil and fry mackerel until both sides turn golden brown.
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Add the remaining oil. Add the pork, black mushrooms, bamboo shoots, chili, root ginger, soy sauce, Nuoc Mam sauce, wine and sugar. Stir fry.
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Pour the contents of the wok into an earthenware pot or heavy pan, add the water and bring to the boil over a high heat.
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Reduce the heat to low and braise for 20 minutes.
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Taste and add the spring onions. Serve in the pot when cooked.
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Date Added: 2009-03-16 Views : 43