Stir-fried Fish Slices

Stir-fried Fish Slices

　　Stir-fried Fish Slices

Ingredients:

     300g grass carp fillet, 150g cooked bamboo shoots, 10g soaked mushrooms, 5g ginger slices, 5g scallion segments, 1 red chili pepper, 1 egg, 5g salt, 5g MSG, 0.2g white wine, 2g sesame oil, 500g cooking oil (75g used).

Method:

(1) First, remove the skin from the fresh fish fillet and wash it. Slice it into rectangular pieces using a knife. Marinate with a small amount of salt, MSG, wine, ginger, and scallions for about 5 minutes, then remove the ginger and scallions. Add beaten egg and mix well. Set aside.

(2) Cut the bamboo shoots into rectangular slices, the red chili into small pieces, the scallions into segments, and the mushrooms into slices. Then heat the wok and add the cooking oil. When the oil reaches 180°C, add the fish slices and deep-fry them. Remove quickly (to keep the fish slices white), then pour out the oil. Next, add the bamboo shoot slices, chili slices, and mushrooms to the wok and stir-fry briefly. Then add the fish slices, scallion segments, and the prepared seasoning mixture (as a slurry), and stir the wok 2–3 times to finish.

Features:

     Tender texture with a delicious flavor.