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Ingredients:
1/2 yellow fish*
Mixture1(3/4t salt, 1t rice wine, 1 slice ginger root, 1 stalk green
onion)
Mixture2(6C stock, 1 square bean curd, 1/2 small precooked bamboo
shoot,
1/2C button mushrooms, 2t salt)
Mixture3(3T cornstarch, 3T water)
mixture4(1 egg white, 1T water)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Clean fish and mix with Mixture1; place in steamer and until tender;
remove fish meat and shred (discard bones and skin, but retain liquid).
2)Slice both bamboo shoot and mushrooms into paper-thin 1/3-inch
squares; cut bean curd into 1/2-inch slices; beat Mixture4 lightly.
3)Heat pan then add 1T oil; add 1/2T rice wine and Mixture2. When
mixture begins to boil, add fish meat and retained liquid; add Mixture3
to thicken and mix. Turn off heat and add Mixture4 slowly in a thin
stream; add 1/2t sesame oil and a dash of black pepper; mix lightly and
serve.
*If yellow fish is unavailable, substitute sea bass or flounder.
Remark:
Chinese ham and dried scallops may also be added for extra flavor.
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