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Ingredients:
- 2 pieces japanese tofu, cut and fry for a moment
- 2 pieces shitake mushroom, thiny sliced
- 100 grams fillet snapper, cut into dice-shaped
- 50 grams peeled shrimp
- 1 clove garlic, finely minced
- 1 cm ginger, thinly sliced
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1/4 tsp salt
- 1/4 tsp pepper powder
- 1/4 tsp sugar
- 100 ml broth
- 1 stalk scallion, thinly sliced
- 1 tbsp cornstarch, dissolve with a little water
- Oil for sauteing
How to make Sapo Tofu with Snapper fish and Mushroom:
- Heat oil, saute garlic and ginger until smell.
- Put snapper, shrimp, and shitake mushroom, stirring.
- Add oyster sauce, fish sauce, salt, pepper powder, and sugar. Stir well.
- Pour broth, cook until boiling.
- Put fried tofu and cornstarch, stir until caogulate.
- Add sliced scallion and stir for a moment. Lift.
- Serve.