Bountiful Return
Shaped like a colorful boat returning with a full load, the fish has a crisp exterior and tender interior, the yuanbao (gold ingot-shaped components) are soft, fragrant and flavorful, with a well-balanced sweet and sour taste.
Ingredients
mandarin fish (approximately 750g, 100g consumed)
1
lean pork
100 g
green and red chili peppers
2 each
square egg sheets (approximately 8cm)
10
dry starch
100 g
white sugar
75 g
shrimp meat
25 g
vinegar
50 g
bamboo shoot cubes
25 g
chopped green onion, minced garlic
15 g each
lard
1000 g
Instructions
1
Step 1
Remove the central bone from the fish, keep the head intact and the tail, score the fish flesh in a crosshatch pattern, then coat with dry starch.
2
Step 2
Mince the lean pork, add seasoning, stir into a filling, then wrap the filling with egg sheets into ingot shapes.
3
Step 3
Place the wok on the stove, add 1000g of oil. First fry the mandarin fish until cooked into a boat shape, place it on a plate; then fry the egg-wrapped meat and place it on the fish. Pour out the oil, leave 25g of residual oil in the wok, add the auxiliary ingredients and stir-fry until fragrant, then add the sweet and sour sauce, bring to a boil and drizzle over the fish to finish.
