Ingredients (for 4):
- Green grouper - 600g
- Roasted pork - 250g
- Dried shiitake mushroom - 5
- Dried mandarin peel - 1 corner
- Garlic - 4
- Ginger - 30g
- Carrot - 1/2
- Spring onion - 3 sprigs
- Sugar - 1 tsp
- Soy sauce - 1 tsp
- Oyster sauce - 1 tbsp
- Chicken stock - 125ml
Procedures:
1. Cut the roasted pork into pieces.
2. Soak the dried mandarin peel in water until softened.
3. Soak the dried shiitake mushroom in water until softened.
4. Clean the green grouper fillet, cut into pieces of 3cm, and then wipe dry with kitchen paper.
5. Cut the spring onion into sections, taking only the white. Cut the ginger into slices. Peel the garlic.
6. Peel and cut the carrot into slices.
7. Mix sugar, soy sauce, oyster sauce and chicken stock together.
8. Cut the mandarin peel into thin shreds.
9. Cut the shiitake mushroom into strips.
10. Heat the wok with oil, then deep fry the garlic until golden. Remove.
11. Heat 375ml of oil at high heat, then add in the fish fillet to cook until 70% done.
12. Remove and drip off excess oil.
13. Heat the wok with 1 tbsp of oil, then add in garlic, ginger, spring onion to stir-fry until fragrant.
14. Add in roasted pork, carrot, mandarin peel and shiitake mushroom to stir fry.
15. Then add in the green grouper to stir fry.
16. Add in the sauce and turn to low heat and simmer for 5 minutes.
17. Add in the tapioca starch with water to thicken the sauce, then serve.
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