Stir-fried Mandarin Fish with Scallions

Stir-fried Mandarin Fish with Scallions

　　Stir-fried Mandarin Fish with Scallions

　　　Main Ingredients: About 4 liang of locally grown fine scallions.

　　Garnish Ingredients: Locally grown fine scallions diced, soaked red chili peppers diced, ginger diced, fresh shallots diced.

　　　Main Seasonings: Fresh lard, Cao Hu dark soy sauce, light soy sauce, spicy chili oil, salt, MSG, chicken bouillon powder, Korean barbecue sauce, black pepper, cooking wine.

　　Method:

　　1. Clean and cut the live mandarin fish into chunks (as shown in the picture), set aside.

　　2. Clean the wok, heat clean salad oil to 60% heat, quickly deep-fry the reserved fish chunks, then remove and set aside.

　　3. Leave a little oil in the wok, add soaked red chili pepper dice, ginger dice, and fresh shallot dice.

　　4. Stir-fry about 4 liang of locally grown fine scallions (note they are whole and can be easily removed after cooking), add an appropriate amount of broth, then add the deep-fried fish chunks, add an appropriate amount of fresh lard and cooking wine. Cover with a lid and simmer over medium heat for 5 minutes. First remove the scallions with chopsticks, then add seasonings in order: light soy sauce, salt, Korean barbecue sauce, dark soy sauce, MSG, chicken bouillon powder, black pepper.

　　5. Adjust the flavor to taste, add a little starch slurry to thicken the sauce, then drizzle in a bit of spicy chili oil before serving. Add a little fresh chopped scallion when plating. Mix with some greens and herbs—done, and it tastes excellent.