Sweet and Sour Fish in NYC - long and tedious to wash dishes in a restaurant

Memory is a strange thing.
When I was cooking last night, I was sure I was making this up because I simply mentioned what I read on e2. Having re-
Still, I have to honestly admit that this dish was almost entirely selected from the great Saluna recipe for its debut.
Green beans are fragrant and chewy.
I don't fry beans as long as traditional recipes are needed, because I want them to leave some texture.
Cover the shrimp with hot water for 30 minutes. Drain.
Consistency cut into coarse crumbs.
Rinse Sichuan bacon with cold water and wash out salt and salt;
Cut into the same texture as shrimp.
Add oil and heat to 375F in a hot pot.
Fry the beans in two or three batches for 2 to 3 minutes, or until they look wrinkled, blistering, and earthy yellow.
Take out all the oil except one tablespoon of oil from the pan.
Heat the pan with high temperature.
Add ginger and garlic; stir-
Blow up for 15 seconds.
Add pork, mustard, dried shrimp; stir-
Fry for another minute.
Poke the meat so it looks broken.
Add scallions, sugar, white pepper and soy sauce;
Mix and stir together.
Return the reserved green beans, chicken nuggets and sesame oil;
Stir vigorously at high temperatures until all liquids are reduced and absorbed for about 2 to 3 minutes.
Hot or room temperature.
This is one of the fairly common dishes that can be ordered in North American Chinese restaurants, although as usual, the quality varies from place to place.
Here's a so-I tried it myself-so ready mix (
Maggi brand, many).
The recipe was modified based on what I found on Google, and the pepper was thrown into the "effect (
After all, I'm from Singapore).
The work is quite good but I am still willing to make further changes.
Ready. you're a sour fish.
Please visit the website for more details.