250g clean fish.

Composition:

20g of water-soaked mushrooms, 20g of clean winter bamboo shoots and 20g of clean cucumbers. Seasoning: half an egg, shredded onion 1g, shredded ginger 1g, sliced garlic 1g, refined salt 1g, 40g sugar, ginger juice 15g, Shaoxing wine 15g and vinegar 30g.

Production steps:

(1) Cut the target fish into pieces with a length of 4cm and a width of 1.5cm, and marinate them with ginger juice (5g) and Shaoxing wine (5g) for 8 to 10 minutes. Winter bamboo shoots and cucumbers are cut into strips with a length of 3.5 cm and a diameter of 1 cm. In addition, the mushrooms are pressed into a small fish shape of about 3 cm with a mold (winter bamboo shoots and cucumbers can also be treated in the same way).

(2) Beat the eggs and starch into a thick paste, add refined salt (0.2g) and peanut oil (3g) and stir well, then put them into the fish fillets. Put the pot on high fire, add peanut oil and heat it to 60% to 70%. Dip the fillets in thick paste and fry until golden brown. Pour in mushrooms, bamboo shoots and cucumbers, and pour in a colander to drain the oil.

(3) Leave the remaining oil (12g) in the original pot, blend, add shredded onion, shredded ginger and sliced garlic, stir-fry until fragrant, cook ginger juice, Shaoxing wine, vinegar and broth, and add refined salt and white sugar. After the soup is boiled, thicken it with wet starch, pour in fish sticks, mushrooms, bamboo shoots and cucumbers, turn it evenly, and pour pepper oil out of the pot.