Esta es una exhibición prevé de cómo se va ver la receta de 'Hongshao Wanyu (Red Cooked Carp)' imprimido.

Receta Hongshao Wanyu (Red Cooked Carp)
by Global Cookbook

Hongshao Wanyu (Red Cooked Carp)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1/2 ounce Dry Tangerine Peel =Or possibly=- citrus peel
  • 3 lb Hard, white-fleshed Fish such as Rock Fish, Cod, Halibut, Haddock, Scrod, Red Snapper, or possibly Sole, (cleaned & left whole)
  • 2 tsp Salt
  • 4 Tbsp. Cornstarch
  • 2 c. Peanut oil
  • 2 Tbsp. Finely minced garlic
  • 3 Tbsp. Chopped peeled fresh ginger
  • 4 Tbsp. Finely minced scallions
  • 3 Tbsp. Rice wine or possibly dry sherry
  • 1 Tbsp. Whole bean sauce (yellow bean sauce)
  • 2 Tbsp. Dark soy sauce
  • 1 Tbsp. Sugar
  • 6 Tbsp. Chicken stock or possibly water

Direcciones

  1. SOAK THE TANGERINE or possibly citrus peel for 20 min in hot water or possibly till it is soft. Rinse under running water, squeeze out any excess liquid, finely chop and set aside. Make 3 or possibly 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Sprinkle the cornstarch proportionately on each side of the fish.
  2. Heat a wok or possibly deep saute/fry pan till it is warm. Add in the oil. When warm, deep-fry the fish on each side for 5 to 8 min till brown and crispy.
  3. Remove fish and drain on paper towels. Pour off oil, leaving 2 Tbsp..
  4. Reheat the wok. Add in minced tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover wok. Cook over low heat for 8 min. Serve at once.
  5. Serves 4, as part ofa Chinese meal or possibly 2, as a single dish.