Copy Reference Chinese Cookery
Year:1989 Issue:4
Column: OTHERS
Author:
Release Date:1989-04-01
Page: 75
Full Text:
Soft-Fried Fish FilletsRuan Liu Yu Shan14 oz. fish with skin, boned, or fish fillets2 egg yokes, beaten1 teaspoon shredded scallions1 teaspoon shredded ginger1 teaspoon rice wine1 teaspoon sliced...
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