Stewed Fish with Pickled Bitter Melon

Stewed Fish with Pickled Bitter Melon

　　  Stewed Fish with Pickled Bitter Melon

　　  Ingredients: 350g boneless grass carp fillet, 150g pickled bitter melon, 30g pickled chili peppers, 25g pickled ginger, 20g minced garlic, 25g chopped scallions, plus appropriate amounts of salt, pepper, cooking wine, MSG, chicken stock, cornstarch, sesame oil, and refined oil.

　　  Cooking Method:

　　  1. Slice the boneless grass carp fillet and marinate with salt, pepper, cooking wine, and cornstarch to coat evenly; cut the pickled bitter melon into strips; finely chop the pickled chili peppers, pickled ginger.

　　  2. Heat the wok over medium-high heat, add refined oil, and heat until hot. Add the pickled chili peppers, pickled ginger, minced garlic, and pickled bitter melon strips, and stir-fry until fragrant and slightly colored. Pour in the chicken stock, bring to a boil, then skim off any foam. Season with salt, pepper, and cooking wine. Add the fish slices and poach until just cooked. Adjust seasoning with MSG, drizzle with a little sesame oil, sprinkle with chopped scallions, and serve in a serving dish.

　　  Features: Rich flavor and unique taste.