Preserved Chinese mustard leaves 75g

Skate fish wing 2 lbs

Light soy sauce 2 tbsps

Vegetarian oyster sauce 1 tbsp

Sugar 1.5 tsps

Cooking wine 1 tbsp

Chicken bouillon 1/3 tsp

Ginger 4 slices

Scallion 1

Cut Skate fish wing into big chunks, blanch the fish in boiling water for 30 seconds.

Add 1tbsp oil to a skillet, heat it up a little then add white part of scallion, mustard leaves and ginger to the oil and saute for a minute.

Add 2/3 cup water and cooking wine to the skillet, then the fish. (don’t stir too hard because this fish is easily break apart). Cook with high heat and a lid on for 2 minutes, then turn the heat to medium low and continue to cook for about 9 minutes.

Add the chicken bouillon and green part of scallion to the fish.

Notes:

This fish’s meat is really tender and firm and best of all it is not fishy at all; its bones/cartilage are big and brittle, very safe to eat. The price of it is unbelievably good, I had once got it for $0.99 per pound. Make sure you ask the people work in the fish market to peel the skin off for you.

糟菜 75g

2 磅

生抽 2 湯匙

素蠔油 1 湯匙

糖 1.5 茶匙

料酒 1 茶匙

雞粉 1/3 茶匙

生薑 4 片

葱 1條

把魚切成大塊,在沸水中煮30秒。

加入1 湯匙油到一個個鍋裏,加熱一點,然後加入蔥白,糟菜和薑到油裏炒一分鐘。

加入2/3杯水和料酒到鍋裏然後加入魚。(小心攪拌,因為這種魚很容易碎)。用大火加蓋煮2分鐘,然後將火調低,繼續煮約9分鐘。

在魚中加入雞肉和蔥綠部分。

注意事項：

這種魚的肉很嫩,一點也不腥;它的軟骨又大又脆,吃起來很安全。它的價格又難以置信的便宜,我曾經買過每磅0.99美元。最好在買的時候叫他們幫忙去皮，那個皮很難剝。