#Northeast China #Braised Ribbonfish

Method

1. 01

   Step 1

   Finished product photo.

   

2. 02

   Step 2

   Clean the prepared ribbonfish, cut it into small pieces, put it in a bowl, add scallions, ginger powder, garlic, cooking wine, starch, and egg white, mix well and marinate for at least 30 minutes.

   

3. 03

   Step 3

   Chop scallions, mince garlic, dice green bell peppers, and slice carrots.

   

4. 04

   Step 4

   Coat the ribbonfish with starch.

   

5. 05

   Step 5

   Heat oil in a wok, then fry the ribbonfish coated in starch until golden brown on both sides.

   

6. 06

   Step 6

   Remove from the water and drain off excess oil. (Line a plate with kitchen paper towels to absorb excess oil.)

   

7. 07

   Step 7

   For the sauce: Add oyster sauce, light soy sauce, salt, chicken bouillon, and thirteen-spice powder to the cornstarch slurry and stir well.

   

8. 08

   Step 8

   Heat oil in a wok, add scallions and garlic and stir-fry until fragrant.

   

9. 09

   Step 9

   Pour in the prepared sauce, add green bell peppers and carrots, and stir-fry until combined.

   

10. 10

    Step 10

    Pour in the fried ribbonfish.

    

11. 11

    Step 11

    Stir-fry quickly until the ribbonfish is evenly coated with the sauce.

    

12. 12

    Step 12

    Remove from the pot and plate.