Yong Tau Foo in dried anchovies Soup. For the filling, it's the frozen tub fish meat emulsion, put it overnight in the refrigerator and marinate it with chopped scallion, carrot and sesame oil. Mix well and stuff your vegietables and taufu .
1/4 cup of dried anchovies
4 cups of water
1 or 2 tsp. of chicken stock granules
Dash of fish sauce, to taste
Crispy fried shallots
Method:
1. Add a little oil in a saucepan. Pan-fry the dried anchovies until brown and crispy. Add in water. Let it boil.
2. When boiled, add in the yong tau foo, seasonings and crispy shallots. Turn the heat to low and let it simmer until the yong tau foo are cooked.
3. Serve in a bowl and sprinkle more fried shallots on top. Serve warm.
