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oleh CookWhatHK0 tersimpan
Irisan ikan lembut dibalur putih telur dan maizena, dimasak hingga empuk, lalu ditumis dengan jahe dan kaldu.
Bersihkan ikan dan iris tipis. Aduk dengan garam, arak Shaoxing, larutan maizena, dan putih telur; balur rata dan biarkan meresap.
Clean the fish and slice it. Mix in salt, Shaoxing wine, cornstarch slurry, and egg white; toss to coat and let the fish marinate and take on a smooth coating.
Panaskan minyak di wajan hingga sekitar 50 persen. Masukkan irisan ikan dan aduk perlahan agar terpisah, masak hingga sekitar 80 persen matang. Tiriskan minyaknya.
Heat oil in a wok until about 50% hot. Slide in the fish slices and gently stir to separate them, cooking until about 80% done. Drain off the oil.
Sisakan sedikit minyak di wajan dan panaskan kembali. Tumis irisan daun bawang dan jahe hingga harum, lalu deglaze dengan arak Shaoxing.
Leave a little oil in the wok and reheat it. Stir-fry the shredded spring onion and ginger until fragrant, then deglaze with Shaoxing wine.
Masukkan irisan ikan, beri garam, dan tuangkan sedikit kaldu segar; didihkan.
Add the fish slices, season with salt, and pour in a little fresh stock; bring to a boil.
Kentalkan dengan larutan maizena, perciki minyak wijen, lalu sajikan.
Thicken with cornstarch slurry, drizzle with sesame oil, and serve.
