Wineshark Cooking Class - Mangrove Red Snapper in Pungent Sauce 乾燒紅鮋

Ingredients (for 4):

• Mangrove red snapper - 1 (600 g)
• Fatty pork - 20 g
• Preserved vegetables - 50 g
• Dried shiitake mushroom - 4
• Red chili - 2
• Dried chili - 2 
• Garlic - 2 cloves
• Ginger - 20 g
• Spring onion - 3 sprigs
• Salt - 1/2 tsp
• Soy sauce - 1 tsp
• Dark soy sauce - 1 tsp
• Zhejiang vinegar - 1 tsp
• Sugar - 1 tsp

Procedures:

1. Peel the garlic and cut finely.

2. Peel the ginger and cut finely.

3. Cut the spring onion into small pieces.

4. Mix the garlic, ginger and spring onion.

5. Soak the dried shiitake mushroom and then cut into small pieces.

6. Cut the preserved vegetables into small pieces.

7. Remove the seeds of the red chili and cut into small pieces.

8. Cut the dried red chili into small pieces.

9. Cut the fatty pork into small pieces of about 0.5 cm.

10. Clean the mangrove red snapper and cut on the sides, then marinate with salt for 10 minutes. Wipe dry the fish body and insides.

11. Heat the pan with a cup of oil, then deep-fry the fish until well-done. Remove the fish.

12. Retain only 1 tbsp of oil in the pan, then add the fatty pork to stir-fry.

13. Add the mixture of garlic, ginger and spring onion to continue to cook until fragrant.

14. Add the red chili, dried red chili, shiitake mushroom and preserved vegetables to continue stir-fry.

15. Add soy sauce, dark soy sauce and sugar, as well as 1/4 cup of water to cook until the sauce thickens. Then add the Zhejiang vinegar to mix well.

16. Add the fish back in to cook for about 1 minute. Then flip if over and cook until the sauce is absorbed.