Ingredients
Fish fillet 300 g (about 10 oz), green and red bell peppers 25 g each (about 1 oz each), egg 1.
Seasonings
Spring onion segments, sliced garlic, minced ginger, a pinch each of salt and MSG, a splash of white vinegar, 1 tablespoon each of cornstarch, Shaoxing wine, and soy sauce, 1/2 tablespoon each of sesame oil and sugar, 2 tablespoons of fresh stock, and 1000 g (about 2.2 lb) of vegetable oil (about 75 g/2.6 oz will be absorbed).
Preparation
1. Remove the stems and seeds from the green and red bell peppers, wash them, and cut into small pieces.
2. In a bowl, combine salt, MSG, soy sauce, sugar, and fresh broth, stirring until well mixed to create a clear sauce.
3. Clean the fish fillets, then slice them diagonally into pieces. Place in a bowl and add a pinch of salt, MSG, cooking wine, egg, and starch, mixing well to coat evenly.
4. Heat oil in a wok until hot, then add the fish slices one by one and fry until the surface firms up slightly; remove them, then once the oil temperature rises, return the fish slices and fry until golden brown, then remove and drain the oil.
Steps
1. Heat vegetable oil in a wok over high heat, then add scallion segments, ginger slices, and minced garlic, stirring briefly until fragrant.
2. Add the cooking wine, then stir in the green and red bell pepper pieces and cook briefly.
3. Add the white vinegar, then pour in the prepared clear sauce and bring to a boil.
4. Add the fish fillets, drizzle with sesame oil, and quickly stir-fry until evenly coated, then transfer to a serving plate.