Seasoning: 4 tbsp Szechuan bean paste, ? tsp each finely chopped green onion and ginger, 3 tbsp yellow wine, a dash each of red soy sauce, fine salt, monosodium glutamate (MSG), finely chopped peppercorns, a dash each of red chili oil, 2 tbsp each of sugar and vinegar, 1 tbsp sesame oil, 2 tbsp dried cornstarch, 1.5 tbsp of cornstarch at 45°C, 200g of cooking oil (100g actual consumption).
Method: 1. Smear the skinless fish with egg white, fine salt, monosodium glutamate, and dry cornstarch.
2. The pot will be hot, with cold oil slippery pot after pouring out, put a medium amount of oil, burn until the oil is 2 into the heat, the fish slices scattered in the pot, gently scattered with chopsticks, so that the heat is uniform, to the discoloration of cooked bamboo shoots and pepper slices into the mix and pour out, drain the oil.
3. original pot to leave a small amount of oil, put onions and ginger sautéing incense, and then put the soybean sauce stirred red oil, until the sauce flavor through, add wine, soy sauce, sugar, vinegar and 1 ? tablespoons of fresh broth, and then thickened with cornstarch to thicken the marinade viscous, and then the main and auxiliary ingredients together into the pouring, stir-frying evenly and sprinkled with peppercorns and sesame oil, red chili oil into the end.