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You need baby Bass (6oz each).
You need organic tofu.
Provide homemade pickled Kale.
You need pickled chilli.
Provide garlic cloves, minced.
Use fresh or pickled Ginger, sliced.
Prepare Salt or fish sauce.
Prepare pennies, steamed.
Use onion, sliced.

Top with your pork and vegetable mixture, and top each bowl with a few drops of sesame oil and chopped scallion. Serve your noodle soup with pork and pickled greens piping hot in a big bowl and. Add green onion, garlic, ginger, and chili pepper. When it starts to sizzle, turn to medium low heat.

Pan sear bass on both sides until golden brown. Set aside..
Sauté onion, garlic, pickled Ginger, chilli and Kale in oil until aromatic for about 2 minutes..
Add 2 cups of homemade fish broth or children broth. Place fish back in. Add water until the liquid covers the fish and all veggies..
Bring it to a boil then simmer for about 10 minutes..
Add more water if the liquid evaporate too much. Add steamed pennies before adjust the final seasoning. Decorate with green onions before serving..

Transfer the fish and soup to the serving bowl on top of the pickles. Apple, apple vinegar, canola oil, garlic, onion, shiitake mushrooms, soy sauce, tofu, vegetable oil, vinegar, water. Chewy outside and soft inside, pan fried tofu is super delicious with flavour-packed garlic sauce. A perfect dish to wake up your taste buds. One of my blog readers recently asked for some Sichuan style vegetarian dishes.

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