Recipe - Deep-Fried Fish Squares Szechwan Style

2 Dried black mushrooms
2 tablespoon Bamboo shoots
One half Fresh red chili pepper
1 Scallion stalk
2 Or
3 sl Fresh ginger root
One fourth cup Lean pork
1 pound Fish fillets
One half teaspoon Salt
1 ds Pepper
Flour
1 Egg
3 tablespoon Sherry
5 tablespoon Flour
Oil for deepfrying
2 tablespoon Oil
1 teaspoon Vinegar
3 tablespoon Soy sauce
2 tablespoon Oil
One half teaspoon Ground chili pepper
1 tablespoon Sherry
1 teaspoon Soy sauce
1 cup Stock
One half teaspoon Hot pepper oil (see recipe)
2 tablespoon Sherry
1 tablespoon Cornstarch
2 tablespoon Water
1 One half teaspoon Sugar

1. Soak dried mushrooms.

2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and
soaked mushrooms. Mince or grind the pork.

3. Cut fish fillets in 2inch squares. Season with salt and pepper. Dredge
lightly in flour.

4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip
fish squares in batter to coat.

5. Meanwhile heat oil. Add fish, a few pieces at a time, and deepfry until
light golden (about 2 minutes). Drain on paper toweling.

6. Heat the second quantity of oil. Add minced vegetables and stirfry 2
minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from
pan.

7. Heat remaining oil. Add minced pork and stirfry until it loses its
pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity
of sherry; stirfry another 2 minutes. Stir in remaining soy sauce.

8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir
to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.

9. Blend cornstarch and cold water to a paste; then stir in to thicken.
Stir in sugar and serve.

NOTE: Use the fillets of thick fish, such as bass, halibut or pike.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.