Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Fillets of fresh cod * 2 tb Peanut oil
1 Egg white 4 oz Ground beef
2 tb Cornstarch 2 tb Soy sauce
2 c Oil for frying 2 c Stock
1 Clove garlic 2 tb Rice wine
1/2 Leek 1 tb Cornstarch mixed w/ 2 tb H2O
7 Chives or scallions 1/2 ts Chili powder
1 Bean curd 2 ts Sesame oil

* or well soaked Salt Cod.

Cut cod diagonally in 4 pieces. Agitate the egg white and press
between the fingers so that they jellylike part and the liquid part
blend evenly. Dip fish in the egg white and then coat with
cornstarch. Fry lightly in oil at 300F. chop garlic and leek
finely. chop the chives into 1 inch lengths. Remove excess moisture
from the bean curd by cutting the cake in half horizontally, then in
8 squares and wrap in clean dry cloth. Heat the wok. Add peanut oil
and stir fry the meat until well cooked. Add 1 tb soy sauce. stir
and pour in heated stock. Add fried cod followed by rice wine and
remaining soy sauce. Cook 5 - 6 minutes. Add bean curd, cook 3 - 4
minutes. Stir in cornstarch mixture to thicken (the bean curd will
break up if you mix too vigorously). Add chili powder, chives, a few
drops of sesame oil.

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