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FRIED FISH

1 lb fish

12 oz flour
1 egg
2 tblsp baking powder
3 1/2 tblsp cornstarch
1 tsp salt
1 cup water
flour to dust
oil to fry and for the dough

Mix together flour, egg, baking powder, cornstarch and 1 cup water.
Let stand 10 minutes. Add 10 tblsp oil and let stand another 20
minutes.

Cut fish to pieces and dust with cornstarch. Then dip fish into
dough and fry in hot oil. Turn fish very cautiously when the color
starts to change. Remove fish pieces when slightly brown. Let cool
5 minutes.

Now fry again in hot oil until the pieces are golden brown.


5 oz soaked chinese mushrooms, sliced thickly
7 oz bamboo shoots, sliced thickly
4 scallions, cut in 1-inch pieces
4 cloves garlic
oil for frying
4 tblsp soy sauce
3 tblsp sugar
2 tsp pepper
3 tsp salt
4 tblsp rice wine (or white wine)
pinch MSG
1/2 litre chicken broth or water
2 tblsp + 2 tsp cornstarch, stirred in 180 ml water
4 tsp sesame oil

Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion
in 1 inch long slices. Peel and chop garlic finely.

Heat pan, put a little oil in it and stir-fry vegetables. Take
out of the pan. Heat 6 tablespoons oil in the pan and fry garlic
for 15 seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG
and chicken broth. Add cornstarch water mixture. Add vegetables
and fish and boil shortly. Season to taste with sesame oil.

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