1/2 chunk Mei Xiang salted fish(any breed, about 38g)
3 cloves garlic
2 tsps Shaoxing wine
2 tsps light soy sauce
1/2 tsp sugar
4 tsps water
01 Rinse the kale and break it down into short lengths. Slice the stem and the leaves at an angle.
02 Finely chop the salted fish into small dices.
03 Heat a wok and add 2 tsps of oil Put in the salted fish and fry until golden and bubbly. Add garlic. Sprinkle Shaoxing wine and mix well. Put in the kale and stir further. Add seasoning and mix again. Cover the lid and cook for 3 minutes until the sauce thickens. Serve.
Q:Why do you pick Mei Xiang salted fish?
A:Mei Xiang has softer flesh which can be fried into tiny bits easily and cling on the kale for a robust flavour.
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