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Rainbow Fish Fillet
Copyright Yutopian 2000
Ingredients:300 g of white fish, 20 g of red bell pepper, 20 g of green bell pepper, 20 g of bamboo shoot (optional), 20 g of dried mushrooms, one egg white.
Spices:a) one small teaspoon of salt, two teaspoons of cornstarch.
b)half a teaspoon of salt, half a teaspoon of white vinegar, quarter of a teaspoon MSG (optional), one teaspoon of cornstarch, a pinch of white pepper powder.
Procedure:1) Julienne the white fish. Briefly fish bland in boiling water and drain. Put fish in a bowl containing one egg white and spices a), and mix.
2) Soak mushroom in hot water for half an hour. Julienne green bell pepper, red bell pepper, bamboo shoot and mushroom.
3) Mix spices b) in a bowl together with one tablespoon of broth.
4) Heat up the wok. Pour two cups of oil into the wok. Cook fish until about 90% done, and drain
5) Remove all but two tablespoons of oil in the wok. Pour in vegetable from 2), sauce from 3), and fish from 4)
6) Cook a little and serve.
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