Sole with Crispy Fried Dough Sticks

Name: Sole with Crispy Fried Dough Sticks
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 700 g sole fillet; 2 fried dough stick (cut into small diagonal pieces); 20 g scallion segments; 75 g Shaoxing wine; a pinch salt; a pinch water chestnut starch; a pinch chicken broth; 500 g lard (actual consumption unknown)

Sliced xi she (a regional Fujian ingredient) is quickly stir-fried and served over crispy fried youtiao, creating a sweet and crunchy Fujian-style dish.

20 min

Easy

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Ingredients

sole fillet 700 g

fried dough stick (cut into small diagonal pieces) 2

scallion segments 20 g

Shaoxing wine 75 g

salt a pinch

water chestnut starch a pinch

chicken broth a pinch

lard (actual consumption unknown) 500 g

Instructions

Ingredient preparation

Slice the sole fillets one by one into 2 pieces; cut the fried dough sticks into small diagonal pieces.

Frying the dough sticks

Heat lard in a wok over medium heat, add the fried dough sticks and fry until crispy, then remove and arrange them on a plate as the base.

Stir-frying the sole

Add the sole slices to a wok of hot lard over high heat to sear, drain off the oil, then immediately pour in the wine and gently press the moisture out of the sole with a spoon. Add the scallions and briefly stir-fry, then add a small amount of chicken broth, salt, and wine. Thicken with water chestnut starch to make a thin sauce, remove from the wok, and pour over the fried dough sticks. Serve immediately.