Crispy Grass-Carp Belly With Salty Egg Yolk

Putonghua : jing sa yu laan

Ingredients
Grass Carp Belly  400 g               Preserved Salty Egg Yolk  2 pcs             Green & Red Pepper   1/2 pc each

Seasoning 1
Light Soy Sauce  1 tbsp           Salt  1/2 tbsp           Sugar 2 tbsp          Pepper Powder  1 tbsp

Seasoning 2
Egg White  2 pcs            Cornflour  10 tbsp 

Steps
1) Wash grass carp belly, remove all squamous, keep the skin, cut into thumb size, wrap dry by paper
2) Marinate 10 minutes grass carp belly by pepper seasoning 1, steam salty egg yolk until cooked
3) Heat wok high with planty oil, full coating crap fingers firstly by egg white, then by cornflour
4) Deep fry the crap fingers, dish up when crap fingers turn into golden and cooked crispy
5) Cut green and red pepper into small pieces, mash the cooked egg yolk mixed with 1 tbsp of oil
6) Heat wok again in high fire with 2 tbsp of oil, add in mashed egg yolk, stir few seconds quickly
7) Add in the deep-fried crap fingers, stir well, then add in pepper, stir fry quickly, dish up to serve

Remark
tbsp – table spoon