Fresh monkey fish 1 (about 1750g). Ingredients: 200g lean pork, 50g rape heart150g, a little onion, ginger and garlic. 25g of tomato sauce, 20g of cooking wine, 35g of sugar, 3g of refined salt, 2g of monosodium glutamate, 300g of clear soup, 40g of white oil, 40g of water starch and pepper oil 10g. Cooking process: Scale the fish, remove the five internal organs and wash it. Slice the two soft fans below, and take the fishbone out of the slice (other parts are used for other purposes). Chop pork into paste, add a little onion, ginger, rice, salt, cooking wine and monosodium glutamate, and stir to make stuffing. Take out the rape heart after scalding it with boiling water, add a little salt, monosodium glutamate and pepper oil while it is hot, mix well and put it neatly in the middle of the big fish dish. Cut the fish fan into 24 pieces, unfold the fish fillets with the skin facing up, put a little meat in the middle of each piece, roll it into a fish roll the thickness of your fingers, put it in a plate, steam it in a cage and take it out. Put a little white oil in the frying spoon, add onion, ginger and garlic, stir fry, cook to clear soup 150g, add refined salt and cooking wine, put the steamed fish rolls in order, put them in 12 pieces, add monosodium glutamate and water starch to thicken them when they are cooked to taste, pour a little bright oil on them, and drag them into the plate neatly. Take another frying spoon, add a little white oil, stir-fry with onion, ginger, garlic and rice, add tomato sauce, stir-fry until fragrant, cook soup, add white sugar, refined salt and cooking wine, put the remaining 12 fish rolls into the spoon in sequence, thicken with water starch, and sprinkle with bright oil until it tastes delicious. Flavor features: Fish rolls have two colors and tastes. Red is sweet and salty, white is salty and tender, with beautiful shape and fine production.