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Tofu Fish Cake and Wintermelon

Fish and Seafood

Tofu Fish Cake and Wintermelon
2 pounds wintermelon, peeled and cut into cubes the size of the fish tofu cubes
1 pound frozen tofu fish cubes
2 Tablespoons vegetable oil, separated
2 cups chicken stock
1/2 teaspoon salt
1 Tablespoon black bean sauce
1. Blanch frozen tofu fish cakes in boiling water for two minutes, then drain for five minutes.
2. Heat wok or fry pan, add one tablespoon oil and pan fry the tofu fish cakes until lightly charred and no longer sizzling (about four minutes). Remove and set side.
3. Add rest of the oil and stir-fry the wintermelon pieces until lightly charred, about three minutes, then add the chicken stock, salt, and black beans, cover, and allow to boil. Stirring every two to three minutes. If it boils dry, add half cup of water, and let boil for ten minutes in total, then turn off the heat and let rest for five minutes before putting in a bowl and serving this dish.

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