Sweet and Sour Fish Strips

Sweet and Sour Fish Strips

　　Sweet and Sour Fish Strips belong to the Shandong Lu cuisine family. They are typically prepared by braising and are characterized by their golden color, crispy exterior, tender interior, and a well-balanced sweet and sour flavor.

　　　Ingredients: 450g of boneless fish fillet, 25g egg yolk, 30g starch, 200g peanut oil, 10g scallions, 10g ginger, 10g light soy sauce, 100g clear broth, 65g sugar, 40g vinegar.

　　　1. Clean the fish fillet and cut it into strips about 4cm long and 1cm wide and even in thickness. Mix the egg yolk with starch to make an egg yolk batter and set aside.

　　2. Heat the peanut oil in a wok over medium heat until it reaches about 80% heat (approximately 200°C). Dip the fish strips in the egg yolk batter, then fry them in the oil until cooked and golden brown. Remove and drain off excess oil.

　　3. Leave a small amount of oil in the wok, heat it, then stir-fry the minced scallions and ginger briefly. Add the light soy sauce, clear broth, and sugar, and bring to a boil. Thicken with a cornstarch slurry to form a rich sauce, then add the vinegar.

　　4. Return the fried fish strips to the wok, toss to coat evenly, then transfer to a serving plate and serve.