Ingredients
300 g (about 10 oz) silver cod fillet, 100 g (about 3.5 oz) preserved Tianjin cabbage, 100 g (about 3.5 oz) soaked vermicelli noodles, 25 g (about 1 oz) cooked ham slices.
Seasonings
5 g scallion sections, 5 g ginger slices, 2 teaspoons each salt, MSG, chicken bouillon, white pepper powder, and Shaoxing wine, 3 tablespoons lard.
Steps
1. Briefly blanch the silver cod fillets in boiling water, then remove and drain.
2. Heat rendered lard in a wok until hot, then add scallion segments and ginger slices, stir-frying until fragrant. Splash in cooking wine, pour in water, and bring to a boil. Finally, add the preserved winter vegetables and the fish fillets.
3. Then add fine salt, MSG, chicken bouillon powder, and white pepper, turn to medium heat and simmer until the fish is tender and cooked through. Finally, add the glass noodles and cook briefly, then pour everything into a clay pot, drizzle with sesame oil, sprinkle with ham slices, and serve.