Stir-fried ear sleeve-fish

Material:

400 gram expand sleeve-fish, 50 gram cooked bamboo shoot, 25 gram wet mushroom, 500 gram lard (consume 75 gram ), a little red capsicum, shallot segment, monosodium glutamate , fish dew, pepper, sesame oil, bree Shao wine and starch.

Doing method:

Clean sleeve-fish, chisel inclined veins from top right head to tail with erect knife (distance must dense), turn over, top right tail downward, each distance 3 cm take out a block. Cut mushroom and capsicum into block. Bamboo shoot cut into slice after chiseled flower. Draw out bree, monosodium glutamate, fish dew, pepper, and sesame oil with starch water. Sleeve-fish and wet starch mix and wait for use. Hot vessel and pour in lard, till half hot put in sleeve-fish through oil, take out and get rid of lard. Lard put in vessel, put in shallot, bamboo shoot, mushroom, capsicum stir-fired for w while, add sleeve-fish, Shao wine, draw with juice, at last mix with 25 gram lard, that is.

Characteristics:

Crisp and fresh, mellow, through particular knife work, shape like ear, so get the name.