Color Stewed Yellow Fish
(Cai Liu Huang Yu)
Big yellow fish
750g, shrimps 20g, egg cake bits 20g, cooked chicken
breast 20g, pea 20g, mushroom 20g, bamboo shoots 20g,
sugar, yellow wine, vinegar, salt, tomato sauce, soup,
dry starch, onion, wet starch.
1. The guts and fins
of the yellow fish should be removed and the body should
be cross-cut, and then salt, yellow wine should be used.
Later, dry starch should be used.
2. The fish then
should be put into a hot pot with 2500g oil and fried
into golden color with seventy percent done and then get
it out of the pot onto a plate.
3. Another pot with
hot oil then should be used. Put sects of onion and
ginger into it quickly. And then bits of egg cake, bits
of chicken breast, peas, bits of bamboo shoots, bits of
mushroom should be fried quickly and then yellow wine,
tomato juice, sugar, salt, shrimps, soup and vinegar
should be put to stew, and then wet starch and then hot
oil should be spread together on the fish as well as
cooked ham and section of onions.