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Konjac Stew

Fish and Seafood

Konjac Stew
1/2 cup vegetable oil
1 sea bass, red snapper, or carp fish head, gills removed, rinsed and dried with paper towels
1/2 pound firm tofu, sliced into two-inch long thin pieces
4 Chinese black mushrooms, soaked, stems discarded and thinly sliced
3 scallions, cut in half then into one-inch long pieces
4 slices fresh ginger, peeled
1 Tablespoon Chinese rice wine
2 Tablespoons thin soy sauce
1 Tablespoon oyster sauce
1/4 teaspoon mixed ground white, black, and Sichuan pepper
10 bundles of konjac noodles, rinsed under running water
1. Heat wok or deep fry pan and add fish head. Fry it turning three or four times until it is brown and crisp, then remove the head and drain it on paper towels.
2. Reheat the oil and fry the tofu slices until tan and crisp, add the mushrooms and fry for another minute, then remove both and drain on paper towels.
3. Discard all but one tablespoon of the oil, reheat it and fry the scallions and ginger for one minute, then return fish head, tofu, and mushrooms and stir once or twice before adding the rice wine, soy sauce, and oyster sauce, the ground pepper, and one quart of boiling water. Reduce the heat to simmer, and cook for fifteen minutes.
4. Add konjac noodle bundles, gently mix them in and simmer for another eight minutes, then serve.

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