Accessories: egg 100g winter bamboo shoots 50g leeks 50g auricularia (water hair) 30g.

Seasoning: 20g of peanut oil, 0g of cooking wine10g of soy sauce, 5g of salt, 3g of sugar and 2g of monosodium glutamate.

Practice of whitebait in Taihu Lake;

1. Wash whitebait from beginning to end and control water;

2. Beat the eggs into a bowl and add salt to break up;

3. Shred the winter bamboo shoots, blanch them in a boiling water pot, and remove the water control;

4. Wash and dry the fungus;

5. Wash the leek and cut it into sections;

6. Heat the wok with oil, stir-fry the whitebait slightly, take it out and add the egg mixture and mix well;

7. Heat the wok with oil, add whitebait egg liquid to fry until both sides are golden, shovel it into small pieces, add cooking wine, soy sauce, refined salt, sugar, monosodium glutamate and water, add shredded bamboo shoots and auricularia to boil;

8. Simmer for 5 minutes on low fire, collect juice on high fire and sprinkle with leeks.

For more information about whitebait in Taihu Lake, please check Mint.com Food Bank /shiwu/taihuyinyu.