Batch processing:

Mullet (300g), Chinese cabbage (150g), egg white (1),

Salt (a little), chestnut powder (a little), sesame oil (a little), pepper (a little),

Yellow rice wine (a little), sugar (a little), chicken soup (a little).

Exercise:

Boneless mullet, sliced, mixed with salt, egg white, pepper, sesame oil and chestnut powder, put into a warm oil pan and stir with a spoon to avoid adhesion and keep the fish fresh and tender. Stir until it is 70% cooked, and then take it out. Second, put Chinese cabbage in another pot, add a little oil, wine, salt, sesame oil, pepper and sugar, add a little chicken soup and stir fry, then add mullet, turn it over a few times together, and finally thicken the pot with chestnut powder. Delicious and tender, suitable for summer.