One fresh mandarin fish (1000g)
75g pine nuts
25g green peppers
30g soaked dried mushrooms
one egg white
Bone and fillet the mandarin fish, cut into rice sized grains, soak in cold
water for 30 minutes.
Dice the mushrooms, ham and green peppers.Heat a wok, pour in 100g peanut oil, when 20% heated drop in the pine nuts, heat through at this heat, then fry until golden, drain well on a strainer.
Drain the water off the fish grains and place in a batter of cooking wine,
salt, egg white, and dry starch, saute the fish grains in 1000g 40% heated
oil, drain off the oil leave some oil in the wok, add chopped scallion, then
put in the ham, mushrooms and green peppers, saute, add cooking wine, salt,
MSG, chicken soup, fish grains and half of the pine nuts, bring to the boil,
thicken with cornstarch solution, sprinkle with oil, transfer to a plate and
sprinkle the other half of the pine nuts onto the fish grains.