Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Soak dried mushrooms. 2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or grind the pork. 3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge lightly in flour. 4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip fish squares in batter to coat. 5. Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until light golden (about 2 minutes). Drain on paper toweling. 6. Heat the second quantity of oil. Add minced vegetables and stir-fry 2 minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from pan. 7. Heat remaining oil. Add minced pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce. 8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir to heat through. Add fish and simmer, uncovered, 3 to 5 minutes. 9. Blend cornstarch and cold water to a paste; then stir in to thicken. Stir in sugar and serve. NOTE: Use the fillets of thick fish, such as bass, halibut or pike. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
