Ingredient
Preserved fresh water fish 4 taels
Belly pork 8 taels
Ginger a dozen
Sectioned spring onion 2 stalks
Seasoning
Salt 1/2 tsp
Sugar 1/2 tsp
Preserved red beancured (mashed) 2 cubes
Stock / Water 2 1/2 bowls
Sauce
Pan fry belly pork on the skin side without oil. Brush off brown bits.
Blanch for 15 minutes until almost done. Drain and chop in chunks.
Saute 1 cube of red beancurd and add pork and stir well. Add 2 bowls of stock / water. Cover and simmer for 45 minutes until tender. Set aside.
Method
Chop preserved fish. Soak and blanch.
Saute 1 cube of red beancurd, ginger and spring onion. Add fish, belly pork and 1/2 bowl of stock. Season to taste. Stir well and simmer for 5 minutes.
