2 salmon steaks, 1 1/2 thick
8 cloud ear black fungus
2 cup soaked bean thread noodles
1 sq. pressed beancurd
2 sprigs chinese parsley (or
1 slivered green onion)
2 tablespoon peanut oil
2 slices fresh ginger root
1 clove garlic, sliced
3 cup chicken stock
1 tablespoon sherry
1/4 teaspoon salt
1 pinch white pepper
4 drops sesame oil
1 teaspoon red (sweetened) vinegar
Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into 1/4" cubes.
Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm.
In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked.
Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.
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