Putonghua : zhong zi ren cao yu ding

 
Ingredients
Fish Meat (Grouper or Sole)  250 g                Celery  1 stalk              Pine nuts  4 tbsp
Red Pepper  1 pc           Minced Ginger  1 tbsp            Spring Onion  2 stalks          ShaoxingWine 1 tbsp

Seasoning
Salt  1/3 tbsp                Egg White  1 tbsp             Cornflour  1 tbsp
Oil  1 tbsp           Pepper Powder  some

Sauce
Cornflour  1/2 tbsp            Salt  1/3 tbsp           Water  3 tbsp          Cornflour  1 tbsp
Sesame Oil  some             Pepper Powder  Some

Steps
1) Fry pine nuts in low heat oil until crispy, dish up for use
2) Trim the celery, wash and cut into small stalks
3) Heat wok with 1 tbsp oil, stir fry celery until cooked, dish up
4) Remove seeds of red pepper, chop into fine dices, chop spring onion
5) Clean fish and wipe dry, cut into small cubes, marinate with seasoning
6) Parboil fish cubes in high heat oil, dish up until cooked
7) Heat 2 tbsp of oil, stir fry minced ginger and red pepper
8) Add fish cubes, celery and wine, stir fry and mix well, then add sauce
9) Add chopped spring onion, then pine nuts, stir fry mix it well, dish up

Remark
tbsp – table spoon