4as a main course.
By Irene Kuo
This banquet specialty from the eastern region of China is very beautiful and delicious. It calls for velveting and glazing the shredded fillet in a tasty and aromatic parsley sauce. Sprinkled with minced red ham, it is then assembled with separately stir-fried black mo-er mushrooms and green spinach into a “rainbow” of bright colors.
Cut each fillet lengthwise in two; then cut each strip crosswise in two. Then cut them lengthwise, with the grain, into