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  Home - > Travelling in Beilun ->What to try  
Top 10 local dishes in Ningbo    Top 10 desserts

Color Stewed Yellow Fish (Cai Liu Huang Yu)

Ingredients:
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.

Method:
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.



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