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Shanghai-style Stewed Fish Tails

Fish and Seafood

Shanghai-style Stewed Fish Tails
4 fish tails, each about six to eight inches long
2 Tablespoons dark soy sauce
1/2 teaspoon white pepper
2 scallions, cut into two inch lengths, then into long thin strips
3 cloves garlic, cut in thin slices, then into thin strips
1/2 cup corn oil
2 Tablespoons cornstarch
2 Tablespoons rice wine
2 Tablespoons thin soy sauce
2 Tablespoons sugar
1. Cut each tail in half the long way and remove the center bone, then cut it in half again, and dry the pieces.
2. Marinate the fish tails in the dark soy and white pepper for half an hour
3. Mix garlic and scallion strips. Heat corn oil and fry them in it for half to one minute or until crisp, then remove from the oil and drain on a paper towel. Reserve the oil.
4. Mix cornstarch with like amount of water and cost the fish tails with this paste. Do not discard the extra cornstarch paste.
5. Reheat the oil and fry the batter-coated fish tails just until they brown, then add the rice wine, thin soy sauce, and sugar and cover and simmer for five minutes, and remove them to a warm platter.
6. Add the cornstarch mixture and stir until it thickens and pour this over the fish and serve.

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