Stir-fried Fish Tofu with Water Spinach
1.
Prepare the ingredients, pick the crispy part of the water spinach stems, and the remaining leaves can be used to cook soup or noodles. My family usually uses the leaves to cook the noodles, and they can be eaten after they are blanched in the pot. Fish tofu is a semi-finished product. It has a fragrant and sweet taste. You can buy hot pot ingredients in supermarkets;
2.
Wash water spinach stems, chop them into fine pieces, chop garlic cloves and peppers separately, rinse fish tofu, and cut into pieces for later use;
3.
Heat up a wok, pour in cooking oil, stir-fry the garlic until it is fragrant, then pour in fish tofu and minced peppers, and stir-fry for a while;
4.
Pour the water spinach stems, pick up the wok and stir fry a few times until the stems are soft;
5.
Add salt, chicken noodles, and a little soy sauce, stir-fry evenly, then shovel and serve.
Tips:
Tips for food:
The color of this pepper is red and bright, but it has no spicy taste at all. If you don't like peppers, you can ignore it. In addition, the fish tofu can be replaced with minced meat or shredded pork. It is a home-cooked dish, a flexible combination.
