Jiang Chong Fish slices & Stir-Fried Ladies Finger

Fish a bit salty!!
http://pealingskitchen.blogspot.com/2007/09/blog-post_271.html

材料：dory fish（切片）, 姜（切片），青葱

腌料：蛋白，糖，盐，酱油，胡椒粉，麻油，太白粉

调味料：
蚝油（2大匙），酱油（1小匙），麻油（1小匙）
绍兴酒（1小匙），胡椒粉（少许），水（2大匙）

1。鱼片腌至少30分钟
2。过一过热油，捞起备用
3。爆香姜片，然后加入鱼片，青葱和调味料，
大火快炒至酱汁收干，完成！

http://www.deliciousasianfood.com/2007/04/05/stir-fried-ladies-fingers-with-anchovies/

Ingredients

• Approximately 10 – 15 pieces of ladies fingers (sliced across not more than 5mm thick)
• About 2 tablespoons of anchovies (rinsed quickly in water)
• 4 cloves shallots (sliced thinly)
• 2 cloves garlic (chopped finely)
• 1/2 cup of warm water
• 4 tablespoons palm oil

Seasoning

• Salt and sugar to taste

Method

Heat up 2 tablespoons of oil in wok and fry shallots till golden brown. Remove fried shallots aside. Remove oil into a suitable container.

Wash wok and heat it up again with the other 2 tablespoons of oil. Fry anchovies till golden brown. Remove fried anchovies and set aside. Discard oil and wash wok.

Heat wok and return the 1st batch of oil used to fry the shallots into the wok. Add garlic and saute for 10 seconds. Add ladies fingers and seasoning and stir fry till desired softness. Sprinkle some warm water to keep it moist (you don’t have to use all the water above). Sprinkle anchovies and stir well prior to serving.

Garnish with fried shallots.