Materials:
450 g (1 lb) white fish fillets, cut into small thin slices
2 tablespoons cornflour
1/2 tablespoon salt
1 egg white
600 ml (1 pint) vegetable oil
2 1/2 tablespoons lard
2 tablespoons dried wood ears, soaked for 20 minutes, and drained
sauce
4 tablespoons chicken stock
4 tablespoons Chinese wine or dry sherry
1/2 teaspoon salt
1/2 tablespoon sugar
1 tablespoon cornflour
1 tablespoon water


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Preparation time: 5 minutes, plus soaking
Cooking time: 3-4 minutes


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2. Heat the oil in a wok then put in the sliced fish. Allow to cook very gently for about 1 1/2 minutes (the fish should not be allowed to brown), then remove and drain on paper towels.

3. Melt the lard in a frying pan, add the wood ears and stir over medium heat for about 30 seconds. Pour on the chicken stock, white wine, salt, sugar and cornflour blended with the water, and mix all together. As soon as the sauce thickens, add the slices of fish, spreading them over the surface of the pan. Cook for about 2 minutes, then serve in a deep dish.