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Rainbow Shredded Fish
(Caihong Yusi)
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Ingredients
300 grams(12 oz)wet fish
20 grams (1/2 oz) green peppers
20 grams (1/2 oz) red pimentos
20 grams (1/2 oz) fresh bamboo shoots
20 grams (1/2 oz) soaked mushrooms
1 egg white
1 tbsp stock
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Seasoning:
(A) 1 tbsp refined salt
2 tbsp cornstarch
(B) 1/2 tbsp refined salt
1/2 tbsp white vinegar
1 tbsp cooking wine
1/2 tbsp white pepper
1 tbsp cornstarch
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1. Shred the fish according to its natural segments, clean and
drain. Mix seasoning (A) with egg white into a thick sauce.
2. Clean and shred green peppers, pimentos, bamboo shoots and
mushrooms.
3. Mix seasoning (B) with 1 tbsp stock to make a sauce for the
fish.
4. Heat some oil in a pan, add the fish and cook until done. Remove
and drain.
5. Stir fry the green pepper, pimento, bamboo shoots and mushrooms
in the oil left in the pan. Add the fish and the sauce. Cook until
done.
Features: Light, fresh and tender
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