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Method:
Rinse the fish belly, drain well and cut
into pieces. Deep-fry in hot oil for a while until fragrant.
Remove and drained. Separate the coriander stalks and leaves,
keep them aside. Leave 2 tablespoons oil in the hot wok to
fragrant chopped garlic. Add in oyster sauce and ginger slices,
stir-fry for a while. Then pour in water and the rest of
seasoning, bring to a boil. Place in pre-fried fish belly pieces
and coriander stalks, simmer for about 10 minutes until the sauce is
slightly thick. Lastly, thicken with a little cornstarch
solutions. Drizzled with coriander leaves. Dish up, serve
immediately.
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