Stir-Fried Golden and Silver Fish Cubes

Name: Stir-Fried Golden and Silver Fish Cubes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: to taste fish meat (cut into 1 cm cubes); 40 g clear broth; 5 g salt; 10 green peas; 5 g garlic slices; 30 g dry starch; 3 g MSG; 500 g rendered pork lard; 3 g scallion juice; 10 g sesame oil; 6 g cooking wine; 2 egg yolk; 3 g ginger juice

A traditional classic of Shandong (Lu) cuisine, stir-fried from two kinds of fish dice—one coated in egg-white batter, the other in egg-yolk batter—for bright color and pure, authentic flavor.

25 min

Easy

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Ingredients

fish meat (cut into 1 cm cubes) to taste

clear broth 40 g

salt 5 g

green peas 10

garlic slices 5 g

dry starch 30 g

MSG 3 g

rendered pork lard 500 g

scallion juice 3 g

sesame oil 10 g

cooking wine 6 g

egg yolk 2

ginger juice 3 g

Instructions

Step 1

Cut the fish meat into 1 cm cubes. Add 3 g each of scallion juice and ginger juice along with 2 g salt, season briefly, and divide into two portions. Coat one portion with an egg-white batter made from 1 egg white and 5 g dry starch; coat the other portion with an egg-yolk batter made from 2 egg yolks and 20 g dry starch. In a small bowl, combine salt, clear broth, MSG, and starch to make a sauce.

Step 2

Place rendered pork lard in a wok and heat to about 50% hot. Fry the egg-white-coated fish cubes until cooked through, then remove. Heat the oil to about 70% hot and fry the egg-yolk-coated fish cubes until just tender-cooked, then remove. Add 25 g of base oil to the wok, heat, and use scallion segments and garlic slices to build the aroma. Add both batches of fried fish cubes, the cooking wine, and the prepared sauce in order. Stir-fry quickly until evenly coated, sprinkle with green peas, drizzle with sesame oil, and serve on a plate.