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Stir-fried Winter Bamboo and Fish Fillets
Primary Ingredients: One piece of middle section of green fish, one winter bamboo, and some mushrooms.
Secondary Ingredients: One egg (use only the egg white), cooking oil, cooking wine, salt, monosodium glutamate, cornstarch, and water starch.
Preparation: Cut the fish into two, remove the bones and skin, slice diagonally into thin pieces, place in a bowl, mix with salt, monosodium glutamate, egg white, and cornstarch, marinate for about half an hour in the refrigerator; soak the mushrooms, cut into thin slices, peel and slice the winter bamboo, boil in hot water with a little salt for about 2 minutes, then transfer to cold water to cool.
Place the pan on the stove, add sufficient cooking oil, heat until three parts hot, then fry the marinated fish fillets one by one until both sides turn pale yellow, remove and drain oil, set aside; leave a small amount of oil in the pan, heat, add ginger threads and stir until fragrant, then add the blanched winter bamboo and mushroom slices, stir-fry for about 2 minutes, remove and set aside; add a little oil to the pan, pour in cooking wine and water, add salt and monosodium glutamate, bring to a boil, add water starch to make a light sauce, immediately add the fish fillets and winter bamboo and mushroom slices, stir well, drizzle a few drops of sesame oil, and serve.
Comment: The fish fillets are white and deliciously salty and refreshing, a nutritious, colorful, and flavorful spring dish. When slicing the fish, use diagonal cuts for best results, which helps preserve the fish’s texture.