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How do you make braised fish with dried bean curd sticks and glass noodles so that it tastes really good?

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[Ingredients] 500 g large fish belly, 250 g dried bean curd sticks, 150 g glass noodles; a little each of scallion, ginger, and garlic; a little salt and sugar. [Method] 1. Wash the dried bean curd sticks and glass noodles, cut the dried bean curd sticks into sections, and soak in water. 2. Wash the fish, rub with salt and marinate for about 15 minutes, then let it dry. 3. Heat oil in a pan and fry the fish over low heat until golden brown. 4. Remove the fish and set aside. Pass the dried bean curd sticks through hot oil and remove them; then heat oil with ginger slices and garlic slices in the pan, put the fish and dried bean curd sticks into the pan, then add water until it just covers the dried bean curd sticks and fish.

[Ingredients] 500 g large fish belly, 250 g dried bean curd sticks, 150 g glass noodles; a little each of scallion, ginger, and garlic; a little salt and sugar.

[Method] 1. Wash the dried bean curd sticks and glass noodles, cut the dried bean curd sticks into sections, and soak in water. 2. Wash the fish, rub with salt and marinate for about 15 minutes, then let it dry. 3. Heat oil in a pan and fry the fish over low heat until golden brown. 4. Remove the fish and set aside. Pass the dried bean curd sticks through hot oil and remove them; then heat oil with ginger slices and garlic slices in the pan, put the fish and dried bean curd sticks into the pan, then add water until it just covers the dried bean curd sticks and fish. Add a little sugar, salt, and soy sauce, cover with the lid, and braise for 10 minutes. 5. Open the lid, add a little pepper powder, and after the dried bean curd sticks have softened, add the glass noodles and braise for about 5 minutes. 6. Thicken with soy sauce, sugar, and MSG, and set aside. 7. After removing the fish, cook for another 5 minutes, add oil and scallion, then thicken with starch, and it is ready.

[Features] Because pepper powder is added, it is very tasty without feeling spicy, and the combination of dried bean curd sticks and glass noodles, together with the pan-fried fish belly, pairs very well in flavor.

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