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Ingredients
- garupa - 375g
- stock - ½ cup
- firm bean curd - 2
- wine - 2 tsp
- shallot - 2 cloves
- vegetable - 3, any green
vegetables
- lean pork - 38g
- grated garlic - ½ tsp
- dried black mushrooms - 3
- ginger - 2 slices
- spring onion - 2 stalks
Sauce
- water - 3 tbsp
- sugar, salt and pepper - to
taste
- light soy sauce - 1 tsp
- corn starch
- sesame oil
Method
- Wash and slice the fish,
marinate with ginger juice, light soy sauce, sesame oil, sugar,
salt and pepper for 20 minutes.
- Rinse the bean curd and cut
into 3 pieces, shred the pork and mix with some starch and oil,
soak the mushrooms until soft. Slice the ginger, spring onion
and mushrooms.
- Boil 2 cups of oil, deep fry
the bean curd then dish up. Sprinkle some corn starch on the
fish then deep fry.
- Heat 1 tbsp oil and stir fry
the ginger, garlic, mushrooms, shallot and the pork.
- Add in the fish, bean curd,
wine, and stock. Stew for 5 minutes, then stir in the
ingredients for the sauce. Cook for a while the serve.
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