1. Soak the tofu skin in warm water, wash it, and clean.

2. Clean the salted fish, drain the water.Slice the ginger.

3. Heat the oil in a wok, stir-fry the ginger slices.

4. Place the fish pieces to fry until both sides are slightly golden.

5. Add rice wine and dark soy sauce, then add some sugar.

6. Add the tofu skin, and pour in enough water.Bring to a boil over high heat, simmer for about 10 minutes, then cook on high to thicken the sauce.

7. Sprinkle with MSG, garnish with scallions, ginger, and chili peppers, done.