How To Use Bbq Wok
How To Use Bbq Wok
Chinese tuna steak
Ingredients
1 tuna steak
1 t salt
1 cup finely ginger root, chopped
1 / 4 t white pepper
1 cup cornstarch
2 T salted black beans
4 green onions with tops
2 green peppers t
1 T cornstarch corn
1 T water
1 cup sugar
2 T peanut oil
1 T peanut oil
2 t garlic, minced
broth 1 c chicken (or fish stock)
A spinach (or red leaf lettuce)
Preparation
Pat dry fish W. paper towels. Mix salt, ginger and pepper. Covers both sides of fish with the mixture and rub 1 tablespoon tea. cornstarch on both sides of fish. Cover and refrigerate 30 minutes.
Place black beans in a bowl and cover with hot water. Mix about 2 minutes. Remove and drain. Discard the water. Partially pulverize beans. Chinese cooks use rear handle of your knife.
3 green onions chopped diagonally into 1 inch, leaving a sliced (strings). Remove seeds and membranes chili. peppers cut into thin slices. Mix 1 tablespoon tablespoon cornstarch, water and sugar.
[If you prefer grilled fish, barbecue charcoal about 4-5 minutes per side or 10 minutes per inch of thickness, near coal - or fry in] wok
Heat wok until hot and add 2 tablespoons oil, tilting to the side of the jacket. Fry the fish for 2 minutes or until golden, turning once. Reduce heat to low, cover and simmer 10 minutes, turning soft after 3 minutes. Find and remove from wok. Keep a backup copy of wok very heat over high heat. Add 1 tablespoon oil, tilt and housing.
Add black beans, peppers, onions and green just garlic and saute for 1 minute. Add the broth / stock and bring to a boil. Add cornmeal mixture to the sugar water, stir cook until thickened. Add the fish fillets, turning to coat with sauce. Heat 2 minutes.
Line a plate of spinach lettuce / and place the fish and garnish top with sliced green onion.
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