Vinegar Fish Strips with Five Shredded Ingredients


(1)   10g  Wood-ear

(2)   1  Preserved bamboo shoot

(3)   1  Bell pepper

(4)   1  Carrot

(5)   2  Red chilies

(6)   40g  Ginger

(7)   80g  Scallion

(8)   1  Striped bass

We have TIPS for Level C technician Certification Test in every unit, it helps you to know more about the test.

TIPS for Level C technician Certification Test

The test will be held in two stages.

  1. In the first stage, please finish your work, including the plating and decoration, within 90 minutes. The judges will then award a score based on your performance. The examinees can rest for 30 minutes.
  2. The second stage will be held after the judging for the first stage ends. The examinee must complete the task of cooking a designated dish. Besides examinees’ skill, sanitary measures are also taken into account.
The knife skills is the point of the test.


  1. Chop the wood-ear, the preserved bamboo shoots, the carrot, the red chilies and the bell peppers into thin strands.
  2. Chop the ginger and the scallion into thin strands.
  3. Chop the striped bass into thin strips, and marinate it with salt, pepper, rice wine and potato starch.


Take these fish strips that we’ve marinated, dip them in a little bit of potato starch. It gives it a protective layer, and it makes it crispier too.

Master Chef, Mr. Chen Qiwen will show you the tips of frying the fish strips.


  1. Fry the fish till it looks golden.
  2. Heat the pan, and add two spoons oil. Down go the ginger strips, and sauté it until the smell comes out.
  3. Fry the vegetables, and add a tiny bit of water.
  4. Add the black vinegar, soy sauce, sugar, salt, rice wine, and some pepper.
  5. Make it thicker.
  6. Add the scallion, bell peppers, and fish. Then, stir-fry it. After the smell comes out, add the sesame oil, and stir-fry it a little.
  7. Let’s plat it.


Gently stir the fish, because the fish should not be damaged too much.


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