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Stewed Bean Curd with Dried Fish

Fish and Seafood

Stewed Bean Curd with Dried Fish
1 pound silken bean curd, cut into ten pieces
1 Tablespoon Xhaoxing rice wine
1 teaspoon sesame oil
1 cup corn oil
1 egg, beaten well
4 Tablespoons water chestnut or arrowroot flour
2 slices fresh ginger
2 shallots, thin sliced
2 cloves garlic, thin sliced
1/2 square fermented red fuyu, mashed
1/2 square fermented white fuyu with chili
1 Tablespoon fuyu liquid
1/4 cup chicken stock
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 teaspoon thin soy sauce
1 Tablespoon mushroom soy
1 teaspoon sesame oil
1 Tablespoon dried fish or shrimp, soaked in warm water for half an hour
1 Tablespoon cornstarch mixed with two tablespoons cold water
1. Mix silken tofu pieces, Xhaoxing rice wine, and the sesame oil and set aside for half an hour.
2. Heat oil in a wok. Dip pieces of marinated silken tofu in egg and deep fry them, a few at a time, until light golden; then drain them on paper towels. Remove all but one tablespoon of the oil from the wok and discard or reserve the rest for another use.
3. Heat remaining tablespoon of the oil and fry ginger, shallots, and garlic for one minute. Then add both mashed fuyu and the fuyuliquid, the chicken stock, salt and pepper, both soy sauces and the sesame oil, and the drained fish or shrimp and bring this mixture to the boil. Lower the heat and simmer for three minutes.
4. Add cornstarch-water mixture and boil until thickened, then serve.

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