|
|
| |
| |
 |
Rainbow Shredded Fish |
|
| |
| Ingredients |
· 300g fresh fish
· 20g green pepper, 20g pimento
· 20g fresh bamboo shoots
· 20g soaked mushrooms, 1 egg white
|
| |
| Seasoning |
· (A): 1 tbsp salt, 1 tbsp starch
· (B): 1/2 tbsp salt, 1/2 tbsp white vinegar,
· 1 tbsp cooking wine, 1/4 tbsp monosodium glutamate
· 1/2 tbsp white pepper, 1 tbsp starch
|
| |
|
Method to COOK!
|
| |
| 1. |
Shred the fish by its natural line, wash and drain up, mix with egg white, seasoning with (A) and thick sauce. |
| |
| 2. |
Clean and shred green pepper, pimento, bamboo shoot and mushrooms. |
| |
| 3. |
Mix seasoning (B) with 1 tbsp broth into cooking sauce. |
| |
| 4. |
Preheat the pan with oil, put the fish in, and bruise it lightly till well done, drain up. |
| |
| 5. |
Fry mixed fish briefly, put the fish in with cooking sauce, done. Serve hot. |
|
|
|
|