Sliced Fish with Tomoto Sauce

Taste: Sweet, with a sour touch.

Features: Shiny red in color.

Ingredients:

1 chunk of 350 grams (0.77 lb) of freshwater fish with the skin on

1500 grams (3 cups) oil (only 100 g or 7 tbsp to be consumed)

150 grams (12 tbsp) sugar

100 grams (5 1/2 tbsp) tomato sauce

10 grams (1/3 oz) mashed garlic

80 grams (6 tbsp) dry cornstarch

2 grams (l/3 tsp) salt

5 grams (1 tsp) cooking wine

50 grams (3 tbsp) water

Directions:

1．Place the fish on a chopping board with the skin side down. Cut the meat deep all the way to the skin and, with the next cut, remove a section of fish. Repeat this process to cut the whole fish away from the skin. Marinate for 1 minute with the cooking wine and salt. Dust on the dry cornstarch and shake off the excess cornstarch.

2．Put the sugar, 1 g (l/6 tsp) of salt, tomato sauce and water in a bowl to make a sauce.

3． Heat the oil in a wok to 200-220℃(390-430℉). Deep-fry the fish chunks and bring them out to drain off the oil when they are golden yellow in color.

4．Keep 5 grams (1 tsp)of oil in the wok and stir-fry the mashed garlic until it produces a distinctive aroma, Pour in the sauce and stir. Then put in the fish to allow the fish chunks to become evenly coated with the sauce. Now fish is ready to serve.

鱼片与土默特部酱

口感：甜，有酸接触。

特点：闪亮的红色。

成份：

一大块的350克（0.77磅淡水与皮肤上的鱼）

1500克（3杯）油（只有100克或7汤匙将消耗）

150克（12汤匙）糖

100克（5 1 / 2汤匙）番茄酱

10克（1 / 3盎司）大蒜捣碎

80克（6汤匙）干淀粉

2克（1 / 3茶匙）盐

5克（1茶匙）料酒

50克（3汤匙）水

方向：

1.Place上的砧板与皮肤侧鱼了。所有肉类深切的方式对皮肤，并可在未来削减，消除了养殖户2000户。重复这一过程，减少整个鱼类远离皮肤。腌1与料酒，盐分钟。灰尘在干玉米淀粉和玉米淀粉摆脱过剩。

2.Put糖，1克（1 / 6茶匙）盐，番茄酱和一碗水作酱。

3。热一镬油至200-220℃（390-430℉）。油炸鱼块，使他们有流失的出油时，色金黄。

4.Keep 5克（1茶匙）的油翻炒，油炸大蒜捣碎，直到它产生一个独特的香味，倒入酱油，搅拌。然后放入鱼，让鱼块成为涂层均匀，酱油。现在，鱼即可食用。

(Source: culture.chinese.cn)

Wax Gourd and Meat Ball Soup

Taste: The meat balls are delicious.

Features: It is a clear soup.

Ingredients:

250 grams (5/9 lb.) meat (with combination of fat and lean meat)

250 grams (5/9 lb.) wax gourd

10 grams (2 tsp.) cooking wine

5 grams (5/6 tsp.) salt

2 grams (1/2 tsp.) MSG

5 grams (1/6 oz.) finely chopped scallions

5 grams (1/6 oz.) finely chopped ginger

Directions:

1．Finely grind the meat, add the chopped scallions and ginger, cooking wine, 2 grams (1/3 tsp.) of salt, 1 grams (1/4 tsp.) MSG and 10 grams (2 tsp.) water. Mix well.

2．Remove the skin and seeds from the wax gourd, cut into slices of about 6 cm (1 1/2 inches) in length and 1 cm (about 1/4 inch) in thickness.

3．Put 750 grams (1.5 cups) water in a pot and shape the ground meat mixture into balls the size of walnuts with your fingers. Put these balls into the boiling water and when the liquid boils again, skim off the foam. Add the wax gourd slices, 3 grams (1/2 tsp) of salt and 1 gram (1/4 tsp) of MSG, cook 5 minutes, and it is ready to serve.

(Source: culture.chinese.cn)