Ingredients
400 g fresh fish fillet, 50 g fatty pork, 50 g arrowhead, 50 g shiitake mushrooms, and 50 g fresh broth.
Seasonings
500 g (about 1 lb) vegetable oil, 30 g cornstarch, 30 g Shaoxing wine, 25 g egg whites, 10 g each ginger, scallion, garlic, and sugar, 5 g each vinegar and salt, pepper to taste, 50 g (about 3 tablespoons) ketchup.
Instructions
1. Finely chop the pork, water chestnuts, and shiitake mushrooms separately, place them in a bowl, and mix with salt, pepper, cooking wine, egg white, and cornstarch to form a filling. Wash the fish fillets, pat dry, and cut crosswise into connected slices (butterfly cut). Season with salt, cooking wine, pepper, ginger, and garlic, letting them marinate.
2. Place the seasoned fish fillets flat on a work surface, wrap each with an appropriate amount of filling, and roll them into evenly sized rolls. Brush each roll with a layer of egg white paste, then coat them one by one in dry bean flour until fully covered.
3. Place a wok over high heat and add vegetable oil. First, deep-fry the fish rolls at a moderate oil temperature until set, then remove. Once the oil temperature rises, return the fish rolls and fry until golden brown. Remove, drain the oil, and pour out the remaining oil from the wok. Add fresh vegetable oil and heat it up. Stir-fry tomato paste until the oil turns red, then add scallions and garlic, stir-frying until fragrant. Pour in broth, salt, pepper, cooking wine, sugar, and a splash of vinegar to season. Once the aromas are released, remove any solids, thicken the sauce with a cornstarch slurry, add the fish rolls back in, and toss everything together evenly. Serve immediately. This dish features a crispy exterior, tender interior, and a delightful sweet-and-sour flavor.