300g salted hair-tail
1 sprig of Chinese celery
3 green garlic stalks
2 pieces bean curd
1 red pepper

1. ugasan ang naasnang hair-tail; hatiin ang celery at bawang sa 1" na haba; gayatin ang pulang sili; gayatin ang tokwa.
2. BIprito ng bahagya ang tokwa. Ibabad ang naasnang isda sa kumukulong tubig at muling ibabad sa mainit na broth, patiktikan at itabi ang broth para sa sabaw. Iprito ang isda ng baliktaran hanggang sa bumango.
3. Ipainit ang palayok, igisa ang celery, bawang at pulang sili hanggang bumango, ihalo ang sabaw at konting tubig. Pakuluan at saka ihalo ang tokwa.
4. Timplahan ng asin. Handa ng ihain.

1. Wash off the silvery matter on the salted hair-tail; cut the celery and garlic into 1" lengths; shred the red pepper; shred the bean curd roughly.
2. Slightly fry the bean curd. Soak the salted fish in boiling water, then soak it in hot broth again, drain well and set aside the broth as stock. Shallow-fry on one side only until fragrant.
3. Heat the wok, stir in the celery, garlic and red pepper until fragrant, add the stock and some water, bring it to a boil, then add the bean curd.
4. Season with salt and a modified Chiuchow dish is ready to be served.