Wineshark Cooking Class - Braised Garoupa with Shredded Pork, Mushrooms and Wood Ear Fungus 三絲燜斑尾

Ingredients (for 4):

• Garoupa tail - 1 
• Pork - 80 g
• Wood ear - 10 g
• Shiitake mushroom - 2
• Zai cai - 1 pack
• Chinese celery - 1
• Red chili - 1
• Ginger - 2 slices
• Coriander - 1 sprig
• Sauce
• Supreme broth - 1 cup
• Dark soy sauce - 1/2 tbsp
• Sugar - 1 tsp
• Salt-  dahes
• Potato starch - 1 tsp

Procedures:

1. Remove the hard fiber and then cut the Chinese celery into shreds.

2. Wash the coriander and pick the leaf portion for later use.

3. Cut the pork into shreds.

4. Soak the wood ear in water. When softened, cut into shreds.

5. Soak the shiitake mushroom until softened. Then cut into shreds.

6. Remove the seeds from the red chili and then cut into shreds.

7. Cut the zai cai into strips.

8. Cut the ginger into shreds.

9. Mix dark soy sauce, sugar, salt and potato starch with the supreme broth.

10. Marinate the pork with sugar, oil and potato starch. Then add a bit of salt to marinate for at least 15 minutesm

11. Cut lightly diagonally on the fish tail. 

12. Pat the fish tail with potato starch. 

13. Put the fish tail in hot oil to cook until 70% done. Then remove.

14. Heat the wok with oil, then add the shredded pork to cook to 60% done.

15. Add the shredded shiitake mushroom and zai cai. Continue to stir fry.

16. Add the wood ear and continue to stir fry briefly. Then remove.

17. Heat the wok with oil, then add in the shredded ginger.

18. Add the fish tail in.

19. Pour the sauce in and let the fish tail simmer.

20. Add the shredded pork and mushroom, then continue to simmer for another 15 minutes.

21. Add the shredded Chinese celery, red chili and coriander. Simmer briefly.

22. Serve.