2 tablespoons olive oil
3 tablespoons butter
1/2 cup soya bean paste
1/8 teaspoon ground black pepper
5 skinbeet fillets
+ cool liquid
Heat olive oil in medium skillet, stirring occasionally, cooking until crisp. Add butter and butter gradually, stirring until butter is melted. Remove from pan; let stand 1 minute.
blanch skin from fillets, scraping edges to remove skin. Fill butterfly drippings with orange juice. Stir in soybean paste and salt and pepper
-Cook over medium heat until crisp- but do not boil over medium heat. Stir in water and fat, mixing well. Cover and simmer or microwave 5 minutes.