油浸素鱼Fish for Balance

【材料】
素鱼1条、日本豆腐1条（切段）、姜丝50克（炸脆）

【紫菜素鱼材料】
豆包1公斤（切碎，加味素和盐各1茶匙拌匀，分成4等份）、紫菜4张、 淡腐皮1张（剪开4片）、味素、盐各1茶匙、面糊适量

【调味料】
油1大匙、素蚝油1大匙、麻油1茶匙、糖1 1/2茶匙、生抽王2大匙、素鸡味素1/2茶匙、水1/2饭碗、生粉1茶匙、胡椒粉、黑酱油各1/4茶匙

【紫菜素鱼做法】
将1片腐皮涂上少许面糊。 铺上一张紫菜， 加入1等份的
豆包 。 包 成头大尾 小 (类似 鱼的形 状) ， 用布包 起 定 形， 隔水蒸20分钟， 待冷备用

【做法】
1.将素鱼炸脆，切片上碟。
2.日本豆腐蒸5分钟，取出排入碟边。煮滚调味料淋上，洒上炸姜丝即成。

【Ingredients】
1pc mock fish, 1 Japanese tofu (cut), 50g shredded ginger (deep fried)

【Mock Fish ingredients】
1kg bean curd pocket (chop and marinate with 1tsp msg and 1tsp salt, divide into 4 portions), 4 sheets seaweed, 1 sheet plain bean curd skin (quartered), some flour batter

【Seasoning】
1 tbsp cooking oil, 1 tbsp vegetarian oyster sauce, 1 tsp sesame oil, 1 1/2 tsp sugar, 2 tbsp soy sauce, 1/2 tsp mock chicken stock granule, 1/2 bowl water, 1 tsp corn flour, 1/4 tsp pepper, 1/4 tsp thick soy sauce

【Method for Mock Fish】
Spread some batter on the bean curd skin, then top with a sheet of seaweed, and then follow with a portion of chopped bean curd pocket, wrap and shape it like a fish big at head and small at tail, and then wrap with a cloth to fix the shape before sending to steam for 20 minutes. Set aside and let it cool down.

【Method】
1.Deep fry the mock fish, slice it and then set in plate.
2.Steam the tofu for 5 minutes and arrange around the mock fish.
3.Boil the seasoning and pour on top of dish.