Fish with Bamboo and Ham Shreds
Taste: Salty and succulent to the right degree.
Features: This is a very colorful dish.
300 grams (0.66 Ib) freshwater fish (preferably grass carp) meat
25 grams (0.9oz) boiled bamboo shoots
25 grams (0.9oz)ham
25 grams (0.9oz) green peppers steamed
20 grams (4 tsp) cooking wine
4 grams (2/3tsp)salt
1 gram (l/4tsp)MSG
20 grams (Itbsp) mixture of cornstarch and water
5 grams (1 tsp) sesame oil
75 grams (4 tbsp) cooking oil
1 egg white
1 gram (1/2 tsp) ground pepper
10 grams (1.5 tbsp) dry cornstarch
1．Cut the boneless and skinless fish meat into slices of 4 cm (1.5-1.6 in) in length and width and 1 cm (0.39 in) in thickness. Marinate it with the batter of 10 grams (3tsp)of cooking wine, 3 grams (l/2tsp)of salt, the cornstarch and egg white.
2．Cut bamboo shoots, ham and green peppers into shreds smaller than the fish slices.
3． Heat the wok on a hot fire, pour in 50 grams (4 tbsp) of cooking oil and, when it is about 110-135℃(230-275 ). turn the fire to medium and put in the fish slices in to stir-fry. When the slices are done, put them into a plate.
4．Keep 25 grams (2tbsp)of oil in the wok and put in the ham, green peppers and bamboo shoots to stir-fry for a few seconds. Then add in the fish slices, 2 grams (l/3tsp)of salt, MSG and 10 grams (2tsp)of cooking wine. When all the slices are done, add in the cornstarch-water mixture, spread the sesame oil and serve.