Fried Potatoes With Beef Easy Chinese Recipe Made Un-Easy By A Baby

Dried Sole - The meat portion

Dried Sole

One of my new readers asked what is dried sole, and since I have a couple of pictures on hand, I thought I’d post them. Actually, I didn’t know what’s the name of this ingredient in English until I read it in Rasa Malaysia’s Stir-fried Brussels Sprout with Dried Sole post.
I cannot find dried sole in the Bay Area so I had my mom bring them for me when she came over to help with the new baby a few months ago. Thanks mom!
She brought the raw ingredient just so as to educate me on how a dried sole looks like, since I was only familiar with the fried end-product, as in Rasa Malaysia’s recipe pictures, and in Teochew, we call it “tee po” (sounds about right). They are usually cut into squares and then fried with a good amount of oil. The bony portion of the dried sole is difficult to cut, so do use a sharp pair of kitchen scissors and be careful!
I use dried sole quite a bit, like in soups, stir fried vegetables, Minced Pork with Tofu and Wantons. It is packed with flavor!
I still have a bottle of pre-fried dried sole stored in the freezer for use whenever I need it. Mmm… what shall I cook with it next?