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Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut 20g bell pepper into small pieces for garnishing, mince 5 shallots, and julienne 15g ginger. Set aside.
Watch out
Keep the knife steady when cutting peppers and shallots otherwise you might cut your fingers.
Can tabs and metal edges are extremely sharp; always use a cloth for protection when opening and handling otherwise you risk severe cuts.
Use a cloth to hold 1 can of black bean dace, slowly open it with the pull tab, pour the fish into a bowl, and remove the fish bones.
Watch out
Open the can slowly and use a cloth otherwise the sharp metal will cut your fingers.
Cut the ends of 600g lettuce, cut into three sections, soak and wash in salted water, and drain completely.
Watch out
Drain the lettuce completely otherwise excess water will cause oil splatter when cooking and make the vegetables soggy.
Heat oil in a wok, add 300g lettuce leaves, stir-fry quickly over high heat, cover and simmer for 30 seconds; open, toss, cover and simmer for another 30 seconds; open, add 0.5 tsp salt, 1 pinch sugar, and 1 tsp rice wine, toss well and remove.
local_fire_departmenthigh heatWatch out
The oil must be hot and heat high throughout otherwise the leaves will release excess water and turn yellow and soggy.
Reheat the wok with oil, add the remaining 300g lettuce stems, cover and simmer for 30 seconds; open, toss, cover and simmer for another 30 seconds; open, add 0.5 tsp salt, stir-fry quickly over high heat and remove, draining excess water.
local_fire_departmenthigh heatWatch out
The stems contain more water so the oil must be reheated beforehand otherwise they will absorb too much oil and become mushy.
Heat the wok using the remaining black bean dace oil, add 15g julienned ginger, 5 minced shallots, and 20g minced garlic to sauté; add 20g bell pepper slices; add the shredded black bean dace, splash 1 tsp rice wine, and sauté thoroughly over high heat.
local_fire_departmenthigh heatWatch out
Fish oil burns very easily so you must stir-fry quickly over medium-high heat otherwise it will turn bitter.
Return all cooked lettuce to the wok, stir-fry quickly over high heat; add 1 tbsp oyster sauce, 1 pinch white pepper powder, and 2 drops sesame oil; finally drizzle with 1 tsp cornstarch slurry, toss well, and serve.
local_fire_departmenthigh heatWatch out
Stir-fry quickly over high heat and add only a few drops of cornstarch slurry otherwise a thick sauce will mask the black bean dace flavor.
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