Spicy Stir-Fried Fish Cubes

Name: Spicy Stir-Fried Fish Cubes
Ingredients: 350g Tooth fish meat (cut into 2.5 cm long, 0.5 cm thick strips); 50g Clear broth; 4g Refined salt; 5g Yulan bamboo shoot slices; 30g Green and red chili peppers (cut into 3 cm long, 0.3 cm wide strips); 10g Wet starch; 2g MSG (monosodium glutamate); 1 Egg white; 5g Scallion segments; 5g Chicken fat; 4g Cooking wine; 500g Cooked pork lard; 5g Garlic slices

A renowned Yantai specialty featuring strips of flounder fillet lightly coated in starch, wok-tossed with green and red chili peppers. The finished dish displays an appetizing interplay of red, white, and green, with a crisp-tender texture and a bright, spicy flavor.

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Ingredients

Tooth fish meat (cut into 2.5 cm long, 0.5 cm thick strips) 350g

Clear broth 50g

Refined salt 4g

Yulan bamboo shoot slices 5g

Green and red chili peppers (cut into 3 cm long, 0.3 cm wide strips) 30g

Wet starch 10g

MSG (monosodium glutamate) 2g

Egg white 1

Scallion segments 5g

Chicken fat 5g

Cooking wine 4g

Cooked pork lard 500g

Garlic slices 5g

Instructions

Step 1

Cut the tooth fish meat into strips 2.5 cm long and 0.5 cm thick. Coat with egg white, wet starch, refined salt, MSG, and cooking wine. Cut the green and red chili peppers into strips 3 cm long and 0.3 cm wide. Combine the clear broth, refined salt, MSG, and wet starch to make a sauce.

Step 2

Heat the cooked pork lard in a wok to 40–50% hot. Add the fish pieces and poach over low heat until cooked through. Remove and drain off the oil. Add a small amount of oil to the wok and heat it, then sauté the scallions and garlic until fragrant. Splash with cooking wine, add the chili peppers and stir-fry, then add the fish pieces and sauce. Quickly toss to combine evenly, drizzle with chicken fat, and serve.