红糟鱼丝 Red Wine Lees Fish Shreds

[Ho Kwok Leung]

红糟鱼丝
浙江绍兴是著名的酿酒之乡，利用酒糟来烹制菜肴，在浙江民间有着悠久的历史，尤其是“红糟”，不仅具有酒糟的醇香，而且色泽也红亮透澈。

食材
黑鱼1条（约重1500克）。

配料：
绿色蔬菜100克。

调料：
葱白丝15克，
姜丝10克，
胡椒粉1克，
绍酒5克，
精盐4克，
味精3克，
白汤60克，
鸡蛋清2个，
湿淀粉40克，
红酒糟50克，
油750克（约耗75克）。

烹饪方法
1.
将黑鱼宰杀，洗净，卸下左右两爿鱼肉，去皮切成9厘米长的丝，放入碗中加入精盐2克、鸡蛋清、绍酒10克、湿淀粉20克搅拌上浆。
2.
把红糟、绍酒5克、精盐2克、味精、胡椒粉、葱姜丝、白汤和湿淀粉20克放一碗中，调成芡汁待用。炒锅置火上，下色拉油750克至四成热，放入鱼丝用筷子划散，倒入漏勺，沥去油，锅内放入葱、姜丝，起香下芡汁，投入鱼丝翻炒均匀，装入盘中，另起炒锅，将绿色蔬菜煸熟，围在四周即成。

【掌握关键】
刀功是此菜的关键，必须均匀细长，同时要用中火，选准油温以免鱼丝折断。

**Red Wine Lees Fish Shreds**

Zhejiang’s Shaoxing is renowned as the "land of wine," and using wine lees in cooking has a long history in Zhejiang’s culinary traditions. Particularly, "red wine lees" not only impart a rich, fermented aroma but also lend a vibrant red hue to dishes.

**Ingredients**
- 1 whole black fish (approx. 1500g)

**Side Ingredients**
- 100g green vegetables

**Seasonings**
- 15g shredded scallion whites
- 10g shredded ginger
- 1g white pepper powder
- 5g Shaoxing wine
- 4g salt
- 3g MSG (optional)
- 60g clear broth
- 2 egg whites
- 40g wet starch
- 50g red wine lees
- 750g oil (approx. 75g used)

**Cooking Method**
1. Clean and gut the black fish. Remove the two fillets, peel, and cut into 9cm-long shreds. Place in a bowl and marinate with 2g salt, egg whites, 10g Shaoxing wine, and 20g wet starch. Mix well to coat.
2. In a separate bowl, combine red wine lees, 5g Shaoxing wine, 2g salt, MSG, pepper, shredded scallion and ginger, clear broth, and 20g wet starch to make a sauce.
3. Heat a wok over medium heat. Add 750g oil and heat to 120°C (250°F). Gently slide in the fish shreds, stirring with chopsticks to separate. Drain using a slotted spoon.
4. Leave 1 tbsp oil in the wok. Sauté shredded scallion and ginger until fragrant. Pour in the sauce and let it thicken slightly. Add the fish shreds and toss gently to coat. Transfer to a plate.
5. In a separate pan, stir-fry green vegetables until tender and arrange around the fish.

**Key Tips**
- Knife skills are crucial: shreds must be even and thin.
- Maintain medium heat and precise oil temperature to prevent shreds from breaking.