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Fish with Pickled Greens II

Fish and Seafood

Fish with Pickled Greens II
1 egg white
1/4 teaspoon salt
2 Tablespoons cornstarch
1/2 pound boneless and skinless carp, sliced thinly
1 cup vegetable oil
2 ounces pickled mustard greens, cut into one-inch by two-inch strips, then rinsed in warm water, and then drained well 1/4 cup pickled or plain bamboo shoots, cut very thin
1/2 cup chicken broth
1 Tablespoon lard
1/3 teaspoon Zao pepper flakes or 1/2 teaspon homemade chili paste
1. Mix egg white, salt, and cornstarch, and gently mix with the sloces of carp. Remove any excess coating.
2. Heat oil, they deep-fry the fish slices, and when golden remove from the oil and drain on paper towerls. Reserve one tablespoon of the oil, and save the rest for another use.
3. Heat the resrved oil, and add the mustard greens and stir-fry for one minute, then add the bamboo shoots and cook aother half minute before adding the wine, chicken broth, and the lard. When hot, about half a minute, add the fish and stir carefully not to break it into pieces. Serve sprinking the fish with the flakes of the Zao pepper or the chili paste.

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