Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): tell us
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.
