|
Ingredients:
1 fish head
2oz pork loin
6 slices precooked carrot
12 slices precooked bamboo shoot
1lbs green cabbage
1 package bean threads
1 square bean curd
3 dried Chinese black mushrooms
1 stalk fresh garlic
Mixture1(1T soy sauce, 1t rice wine, 1t vinegar)
Mixture2(1t soy sauce, 1t cornstarch)
Mixture3(4C water, 1t salt)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Wash fish head and mix with Mixture1, let sit for 20 minutes; drain
head and retain liquid. Heat pan and 4T oil fry fish head on both sides
till golden color; remove and place in casserole.
2)Slice pork meat and mix with Mixture2.
3)Precook green cabbage in boiling water about 2 minutes; cut each
stalk
into 4 sections. Cut bean threads in half and soften in hot water;
remove
and drain. Cut bean curd into 8 squares; soften black mushrooms in warm
water; remove stems and cut caps into bite-sized pieces. Diagonally
shred
garlic stalk and separate white and green sections.
4)Heat pan and 2T oil, stir-fry white garlic shreds until fragrant; add
Mixture3 and cover; simmer 30 minutes over low heat. Add bean curd,
bean
threads, pork loin and vegetables; cover and cook 10 minutes more.
Sprinkle green garlic sections over top and serve.
Remark:
If green cabbage is not available, it can be substitute with cabbage
or broccoli.
|