Ingredients!
250 grams of fish pieces
1/2 cup maida
1/2 cup corn flour
1 teaspoon of baking soda
2 c. 1 tsp soy sauce
2 tablespoons celery
1/2 teaspoon pepper
Salt
Oil
Spring onion for garnish
For the sauce:
1 tablespoon of ginger,
1 tablespoon garlic,
1 tablespoon fresh green,
4 tablespoons soy sauce
5 tablespoons tomato sauce
1 tablespoon chili sauce
1 tablespoon corn flour
1 tablespoon salt
1/4 cup oil
Preparation!
Mix the chicken with the ground dough and the vinegar.
Keep aside for at least half an hour.
Heat the oil in a wok and add the whole red peppers and sauté over high heat until they darken a little.
Add the onions and sauté over high heat until they are shiny.
Add the chicken and sauté over high heat until opaque.
Lower the heat and cook until tender. Add the onion mixture and bamboo shoots and mix.
Add the soy sauce, chili sauce and salt and mix well over high heat.
Serve hot garnished with green vegetables.
Cut the fish into finger pieces.
Make a butter with corn flour, maida, baking soda, soy sauce, celery, pepper powder, water and salt.
Pieces of deep fish in the dough and oiled with golden brown. Transfer the fish to a serving plate.