香烧双丝斗昌

We been having 酸菜鱼for 2 consecutive sundays and i decided to come up with something different to go with the promfet.

Ingredients;
1 promfet
Some lard, diced

Toppings;
Lean meat, cut into strips
Sichuan veggie, cut into thin long strips
2 chili padi, chopped
1 clove garlic, chopped
2 tbsp oyster sauce
1/2 tsp sugar
Stock
Oil for frying

Method;
-Fry lard with oil will crispy, drained.
-Fry garlic in oil till fragrant, add chili and fry for 30 secs b4 adding in the sichuan veggie.
-Fry over low heat for 5-8mins.
-Push mixture to side of wok, fry lean meat till change colour.
-Mix well, add stock & seasonings.
-Bring to full boil and set aside for later use.
-Steamed fish till 70% cooked, drizzle toppings over and continue to steam for another 2 mins.
-Sprinkle crispy lard over & serve.
-Enjoy!

*Reason for frying the sichuan veggie over low heat is b'coz they tends to sparkles when being stir fry with oil.