STEP 1/11
First, roll up the fish cake and shred it.
Chop green onions, cheongyang peppers, and onions and prepare them.
I only put one Cheongyang chili pepper because it's spicy, but if you want it spicy, please prepare more.
STEP 2/11
Grease a pan with plenty of oil and stir-fry chopped onions and chopped green onions.
(Until green onion oil comes out and onions are clear)
STEP 3/11
Add 1.5T of red pepper powder and stir-fry over low heat.
(Make sure to heat it on low heat! Be careful not to burn red pepper powder.)
STEP 4/11
When the chili oil starts to come out, add the sliced fish cake, add 1T of soy sauce, 1T of oyster sauce, and season it.
In the existing recipe, 0.5 spoon of salt is added together, but I didn't add it in this process because I didn't know how it would taste.
STEP 5/11
Stir-fry until seasoning is evenly cut.
STEP 6/11
Transfer the well-fried fish cake to an earthen pot or a pot.
STEP 7/11
Pour 450ml of anchovy stock and simmer.
STEP 8/11
Now add 1 bag of soft tofu and 1 spoon of minced garlic and bring to a boil.
STEP 9/11
Add chungyang red pepper and 1 egg.
At this time, adjust the seasoning with salt.
STEP 10/11
Bring to a boil one more time until the yolk is cooked.
STEP 11/11
This is the final fish cake soft tofu stew!!