Steamed Fish Slices
Shandong cuisine featuring thinly sliced, beautifully shaped pieces with a pure white color and a tender, refreshingly smooth texture.
Ingredients
flounder (meat)
450g
winter bamboo shoots (sliced)
25g
wood ear mushroom
25g
egg white
25g
Shaoxing wine
20g
salt
4g
wet starch
50g
peanut oil
100g
scallion
10g
garlic
5g
sesame oil
10g
Instructions
1
Step 1
Rinse the flounder meat, cut into slices 5 cm long, 3 cm wide, 0.2 cm thick, place in a bowl, add Shaoxing wine, salt, mix well to marinate. Then add egg white, wet starch and mix evenly. Cut winter bamboo shoots into slices, set aside.
2
Step 2
Add peanut oil to the wok, heat on medium to about 40% hot (approx 100°C), add fish slices gradually and cook until white, remove and drain oil.
3
Step 3
Leave some oil in the wok, heat to 60% (approx 150°C) on medium, add scallion and garlic and stir-fry, add Shaoxing wine to deglaze, add clear soup, salt, winter bamboo shoot slices, wood ear mushrooms, bring to boil, skim off foam, add fish slices and simmer on low heat until tender, thicken with wet starch to a thin sauce, drizzle with sesame oil, serve.
