Introduction:
I used home prepared fish stock (Red Snapper or Garoupa fish bones) to prepare the clear consommé soup for my Yong Tau Foo dish.
There are countless variety of food items to be used for the Yong Tau Foo servings such as fish balls, pre-soaked cuttlefish, different types of seafood including items such as bitter gourd, red and green chillies filled with fish paste. The list goes on.
Different types of food sliced into bite sizes cooked in boiling broth and served. Normally accompanied with red sauce and chilli sauce.
This is a healthy, pick and mixed meal.
In a large pot, reheat the amount of fish stock required over medium heat, add all the ingredients and bring to a boil.
Include some Chinese cooking wine (Hua Tiao Chiew) to enhance the stock flavour, pinch of sea salt and a little superior light soy sauce.
Taste the soup base and adjust the seasoning to your taste bud.
Before serving, garnished with chopped scallions.
With the added combination of different types of ingredients, the fish broth has become more flavourful and yummilicious.
Just look at the concentrated fish stock after cooking.
How do you prepared you fish stock?
Check out here for the details.
https://flofoodventure.wordpress.com/2015/03/12/fish-stock/
Recommendation:
Interested to prepare your own Hakka Style Yong Tau Foo. check out here for the details.
https://flofoodventure.wordpress.com/2014/05/15/yong-tau-foo-hakka-style/