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Red-cooked shad
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Exotic, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Shad, 1 ?lb* | | 3
| tbsp | Oil | | 3
| tbsp | Soy sauce | | 1
| tbsp | Sugar | | 2
| tbsp | Shao xing | | 1/3
| cup | Bamboo shoots, slivered | | 3
| | Black mushrooms, soaked | | 1
| tsp | Salt | | 2
| | Scallion | | 2
| slice | Ginger, peeled | | 1
| tbsp | Cornstarch | | 1 1/4
| cup | Water |
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Procedures:
| 1 | *bass may also be used. | | 2 | Clean the shad, wash and dry thoroughly. | | 3 | Warm up the oil, coat the skin of fish with soy sauce and fry for 5 minutes. | | 4 | Turn it over, add the remaining soy sauce, sugar, shao xing, bamboo shoots, mushrooms, salt, onions, ginger and water; bring to the boil and bubble over high heat for five minutes. | | 5 | Reduce heat and simmer for 15 minutes; by then the juice should be reduced somewhat. | | 6 | Remove the fish to a serving plate, add the cornstarch to thicken the gravy, then pour it over the fish and serve. | | 7 | Chinese regional cooking deh-ta hsiun |
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