Detailed recipe tutorial for sautéed thick fish slices with fermented rice wine

[Features]The fish slices are thick and uniform, the meat is tender and fresh, and the fermented rice wine aroma is striking.

[Ingredients]

750 g mandarin fish meat. 20 g green fava beans, 20 g soaked wood ear mushrooms, 20 g peeled winter bamboo shoots. 30 g starch, 20 g egg white, 5 g refined salt, 250 g fermented rice wine juice, 15 g Shaoxing wine, 50 g lard.

[Preparation process]

Wash the mandarin fish meat, cut into 4 cm long sections, and along the grain use an oblique knife method to split it into thick fish slices 2 cm wide and 0.4 cm thick, place on a plate, add wet starch and egg white and mix well, then add refined salt and stir well. Cut the wood ear mushrooms and winter bamboo shoots into slices. Put the green fava beans into broth and cook until flavored, set aside. Put the fermented rice wine juice, Shaoxing wine, refined salt, and wet starch together in a bowl and stir well into a sauce. Put lard into a wok, heat over medium heat to 40 percent hot (about 88°C), use chopsticks to add the fish slices one by one, after they float use a ladle to push and stir, when cooked pour out and drain the oil. Leave a small amount of oil in the wok, heat over medium heat to 60 percent hot (about 132°C), pour the prepared sauce into the wok, after it thickens, add the fish slices into the wok, toss and turn several times, remove from the wok and plate, sprinkle with green fava beans and it is done.