Guangdong Barbecue New Trend Cuisine

Author: Liang Huiyi
Publisher:
Publish Date: 2002-02-01
Features:
Ingredients: Large fish mouth 500g, fragrant celery 25g, chongcai 25g, red pepper 5g, tangerine peel 1g, ginger 5g, wet vermicelli 50g, cilantro 10g, chicken broth 750g, ginger juice 10g, salt 5g, MSG 3g, sugar 1g, pepper 1g, sesame oil 1g, Shaoxing wine 10g.
Instructions: 1. Wash the fish mouth, marinate with ginger juice and Shaoxing wine; blanch the chongcai, wet vermicelli, and fragrant celery in boiling water. 2. First blanch the fish mouth, then heat the wok with oil, add ginger, splash Shaoxing wine, add chicken broth, season with all the condiments, put in tangerine peel, chongcai, vermicelli, fragrant celery, and pepper, bring to a boil, then slowly add the fish mouth and poach until cooked. Add finishing oil, carefully place the vermicelli at the bottom, arrange the fish mouth on top in a glass abalone dish, pour chicken broth to cover the fish mouth, and garnish with red pepper and cilantro.