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Vinegar-Flavored Fish

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1/4 t. salt
2 t. ginger wine
1 T. cornstarch

1 T. black vinegar
1 T. soy sauce
1/2 t. sugar
1/2 sesame oil

1 T. ginger slice
2 T. green spring slice
1 T. red pepper slice

1/2 lb (250g) fish
1 T. vegetable oil

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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