Sliced Fish with Wine Sauce

Name: Sliced Fish with Wine Sauce (Tsao liu yü p’ien)
Cuisine: Chinese
Ingredients: ⅔ cups soup stock; 1 tablespoon chopped garlic; ½ tablespoon chopped ginger; 1 tablespoon sugar; ½ teaspoon salt; 3 tablespoon rice wine sauce; 2 teaspoon cornstarch; 3 tablespoon wood ear (soaked); 10 oz. fresh fish meat; 2 cups oil; ¼ teaspoon salt; 1 tablespoon cornstarch; 1 egg white

Tsao liu yü p’ien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

10 oz. fresh fish meat
2 cups oil
⅔ cups

Asia
Taiwan
Shantung
Fish course
Pescatarian

Method

Remove skin and bones from fish, cut fish meat into squares 1 inch long (¼” thick). Marinate in egg white, cornstarch and salt.
Heat oil to about 250°F. Deep-fry fish slice’s until done, remove and drain.
Wash soaked wood ear, scald in boiling water, then remove and drain dry, place on plate.
Bring ⅔ cup soup stock to a boil, then add ginger