1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Mince or grind pork and mince scallion; then combine with cornstarch,
soy sauce, sherry and sugar. Extract ginger juice and blend in. Stuff
mixture into fish cavity.
3. In a large, deep pan, heat oil until nearly smoking. Add fish and brown
on both sides. Remove fish; drain oil from pan.
4. Crush garlic; mince ginger root; cut leek in 1/2-inch sections. Then add
to pan with water and remaining sugar and soy sauce; bring to a boil.
5. Return fish and simmer, covered, 20 minutes. Carefully turn fish over
and simmer, covered, 10 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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