Stir-Fried Fish Balls

Name: Stir-Fried Fish Balls
Cuisine: Chinese
Ingredients: 750 g Flounder meat (clean, cut into 0.8 cm thick slices, score crosswise, cut into 1.5 cm x 1.5 cm fish pieces); 100 g cooked green peas; 5 g fine salt (for marinating); 15 g Shaoxing wine (for marinating); 20 g egg yolk (mix with wet starch to make egg yolk batter); 30 g starch (for making egg yolk batter); 10 g soy sauce (for making sauce); 10 g vinegar (for making sauce); 150 g clear broth (for making sauce); 20 g sugar (for making sauce); 15 g scallion (sliced); 15 g ginger (sliced); 10 g Sichuan pepper (ground to powder); 5 g sesame oil (added at the end); peanut oil (for frying), to taste; garlic (sliced, used in steps), to taste

A classic Shandong-style stir-fry featuring diced flounder coated in an egg yolk batter, fried until golden, then tossed with a sweet and sour glaze. Crispy in texture and rich in flavor.

Varies

Easy

0 favorites

Ingredients

Flounder meat (clean, cut into 0.8 cm thick slices, score crosswise, cut into 1.5 cm x 1.5 cm fish pieces) 750 g

cooked green peas 100 g

fine salt (for marinating) 5 g

Shaoxing wine (for marinating) 15 g

egg yolk (mix with wet starch to make egg yolk batter) 20 g

starch (for making egg yolk batter) 30 g

soy sauce (for making sauce) 10 g

vinegar (for making sauce) 10 g

clear broth (for making sauce) 150 g

sugar (for making sauce) 20 g

scallion (sliced) 15 g

ginger (sliced) 15 g

Sichuan pepper (ground to powder) 10 g

sesame oil (added at the end) 5 g

peanut oil (for frying) to taste

garlic (sliced, used in steps) to taste

Instructions

Cut fish pieces

Clean the flounder meat, cut into 0.8 cm thick slices, score crosswise, cut into 1.5 cm x 1.5 cm fish pieces, then marinate with fine salt and Shaoxing wine until flavorful.

Coat with batter

Place egg yolk in a bowl, add wet starch and mix into egg yolk batter, add fish pieces and mix well, set aside.

Make sauce

Take another bowl, add soy sauce, vinegar, clear broth, fine salt, sugar, wet starch to make sauce, set aside.

Fry fish pieces

Add peanut oil to a wok, heat over medium heat to 60% (150°C), add fish pieces and fry until golden brown, then remove and drain oil.

Stir-fry

Leave a small amount of oil in the wok, heat over high heat to 70% (about 175°C), quickly stir-fry scallion, ginger, garlic slices, and Sichuan pepper, add Shaoxing wine, then add fish pieces, green peas, and the prepared sauce, stir-fry rapidly.