Sautéed Fish Slices In Distilled Grain Sauce
2812
難度
★★★★
10分鐘
材料
做法
Ingredients
|
|
|---|---|
| 250g | frozen green wrasse slices |
| 20g | bamboo shoot slices |
| 5g | dried black fungus |
| 2 pcs | egg |
| 2 tbsp | corn starch |
| 3 tbsp | white distilled grain sauce |
| 1 tbsp | shaoxing wine |
| 1.5 cup | clear chicken broth |
| 1 tbsp | ginger juice |
| 1.5 tsp | salt |
| 2 tsp | sugar |
| 1 cup | oil |
 |
做法 |
|---|---|
| 1 | Thaw and wash fish fillet, and pat dry with kitchen towels. Cut fillet into thick slices and marinate with egg white and 1/2 tablespoon corn starch for 30 minutes. Discard egg yokes. |
| 2 | Put white distilled grain into a blender and blend into a distilled grain sauce. |
| 3 | Soak dry black fungus in cold water, remove the stems and tear into smaller pieces. Blanch the bamboo shoot slices. |
| 4 | Heat 1 cup of oil in a wok to medium hot, put in fish slices and cook over low heat until they are 70% cooked. Take out fish slices, pour out the oil leaving only 1 tablespoon in the wok. |
| 5 | Heat the oil over high heat, stir fry black fungus and bamboo shoot slices, sprinkle wine alone the inside of the wok, then add ginger juice, salt, sugar, distilled grain sauce and chicken broth, |
| 6 | and bring to a boil. Put in fish slices, stir rapidly and thicken sauce with 1 tablespoon corn starch before serving. |
