Ingredients
750 g (about 1.65 lbs) skate wing, 150 g (about 5.3 oz) pickled Chinese cabbage, 250 g (about 9 oz) firm tofu, 50 g (about 1.8 oz) Sichuan vermicelli.
Seasonings
Salt, MSG, and Shaoxing wine, all to taste.
Instructions
1. Rinse the skate fish clean, blanch it in boiling water to remove the sand, then cut into pieces; wash the pickled mustard greens and firm tofu separately, cutting the greens into thick shreds and the tofu into cubes; soak the Sichuan vermicelli in water until soft and set aside.
2. Heat oil in a wok, add the skate, splash in cooking wine, and stir-fry briefly.
3. Place the skate, pickled Chinese cabbage, firm tofu, and Sichuan vermicelli together in a large clay pot, pour in the broth, add the seasonings, and cook over low heat for about half an hour until done.