Ingredient
1 salted fish head
1 tael dried vegetable (40g)
2 cakes bean curd
10 bowls soup
Method
Wash salted fish head and chop into pieces. Fry with 1 tbsp oil till fragrant. Rinse with hot water to remove oil. Set aside.
Soak dried vegetable till soft. Soak over 3 or 4 times to remove all sand particles. Cut into half. Wash bean curd with clean water. Set aside.
Boil water. Add salted fish head, dried vegetable and bean curd. Simmer over low heat for 2 hours. Add salt. Serve.
