Fish braised with bean curd in spicy sauce (Dou fu shao yu) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 269) by Fuchsia Dunlop

  • scallions
  • bean curd
  • Show all ingredients...

  • EYB Comments

    Can substitute medium-dry sherry for Shaoxing rice wine, whole sea bass for whole carp, and sweet bean paste for sweet wheat paste.

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  • Eat Your Books

    Can substitute medium-dry sherry for Shaoxing rice wine, whole sea bass for whole carp, and sweet bean paste for sweet wheat paste.

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