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Course: Starter
Chef: Zhu Haifeng
Featuring: Fish Meat


- 300g black carp
- 10g dark soy sauce
- 3g light soy sauce
- 3g granulated sugar
- 3g chicken bouillon powder
- 2g five-spice powder
- Ginger, to taste
- Scallions, to taste
- Shaoxing wine, to taste
- Star anise
- cinnamon
- bay leaves, to taste


1.Cut the fish into 2cm-wide pieces. Soak in water for 6 hours. Add some ginger, scallions, white pepper, and Shaoxing wine, and marinate for 12 hours.

2.Combine scallions, ginger, star anise, cinnamon, bay leaf, Shaoxing wine, dark soy sauce, light soy sauce, granulated sugar, chicken bouillon powder, and salt with 1.5 litres of water. Simmer for 30 minutes until reduced by half and then set aside to keep warm.
3.Heat 1.5 litres of oil in a wok and deep-fry the pieces of fish until crispy on the outside and soft on the inside.
4.Add the deep-fried fish to the sauce and cook for 2 minutes before removing and serving.



Grape: Sauvignon Blanc Its colour is straw yellow with greenish highlights, its bouquet intense an...

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