Sort of cuisine Hong Kong street food, deep-fried, but at home it is a microwave dish

Ingredients

Ingredients: 200g carrots, 8 capsules of mushrooms, 150g celery, 2 mushrooms, 250g of fish, 2 hoofs (water chestnuts), 1 tablespoon of shrimp, 25g of BBQ pork

Seasoning: Salt, Sugar 1/2 teaspoon each. teaspoon, 1/2 teaspoon light soy sauce, a little pepper, 1 teaspoon water. Thickening: 1 tablespoon oyster sauce, 1/2 teaspoon each dark soy sauce and sesame oil, 1/2 teaspoon cornstarch, 2 tablespoons water.

Preparation

(1) Soak the mushrooms and shrimp and chop them.

(2) Barbecued pork, water chestnuts (water chestnuts) chopped.

(3) Mix fish with seasoning, stir until gelatinous, then mix into (1) and (2).

(4) Chop celery.

(5) Cut the mushrooms and remove the stems.

(6) Scoop out the carrots and make a small hole in the ball.

(7) Coat the celery, mushrooms and carrot ball with a little cornstarch and nestle the fish in.

(8) Preheat skillet over high heat for about 2 minutes and add 2 tablespoons of oil.

(9) Place the fish-covered vegetables on the skillet, place the fish on top and cook on high heat for 2 to 3 minutes.

(10) Add the gravy and cook on medium-high heat for 1 minute.

This is also a famous Hong Kong street food, but there are not only three choices, the attached picture from top to bottom, they are stuffed into the fish green pepper, red sausage, short melon (eggplant), the left is the fish meat ball, and the other tofu, fragrant yu and so on.