Cooking Class： Wuliu Fish

• 来源期刊: 今日中国：英文版
• 学科: 工学
• 关键词: 烹饪技术 制作材料 美食学 “乌溜鱼”
• 年，卷（期）: 2005,（8）
• 页码范围: 59
• 页数: 1页
• 分类号: TS971

摘要

<正>Gut the fish, and remove gills and fins. Rinse. Make diagonal cuts on the surface, and place in boiling water with chopped scallions. ginger, cooking wine and salt. Simmer until the meat turns white. Remove from water to a plate. Heat oil in a wok and add shredded scallions, ginger, garlic, winter mushrooms and pepper. Stir fry until almost cooked. Add water, sugar, vinegar, cooking wine, and soy sauce. Thicken with cornstarch. Then add a few drops of hot oil, and mix. Pour the mixture over the fish, sprinkle with coriander and serve.