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Vinegar-Flavored
Fish
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serves 4 |
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 Ingredients:
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(1)
1/4 t. salt
2 t. ginger wine
1 T. cornstarch
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(2)
1 T. black vinegar
1 T. soy sauce
1/2 t. sugar
1/2 sesame oil
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(3)
1 T. ginger slice
2 T. green spring slice
1 T. red pepper slice
1/2
lb (250g) fish
1 T. vegetable oil
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DIRECTIONS:
- Slice the bamboo shoot. Slice
fish to 2/3'' (about 1.5 cm) thick, soak with (1).
- Heat oil, put fish in wok to fry
until both sides are golden, then take out. Put
(2) in the remained oi and stir fryl until fragrant,
add the fish and (3) together, reduce heat and continue
to stew for 5 minutes.
- Put the fish in a plate, mix (4)
and the remaining thick juice together and pour
it on the fish.
- Add carrot or lettuce for garnishing.
ENJOY!
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