250g of skin-hung yellow croaker, 25g of water-borne fungus, egg white 1, Shaoxing wine10g, fragrant fermented grains wine 25g, white sugar15g, refined salt 4g, monosodium glutamate 2g, white soup 20g, onion ginger juice15g, and wet starch.

prepare

1. Wash and boneless croaker, cut into thin slices, add refined salt, egg white and dried starch, mix well and size, and put it in the refrigerator for a while; Auricularia auricula was scalded with boiling water and spread in a bowl;

2. put lard. When it is 30% hot, sprinkle the fillets into the pot. When the fillets float and turn white, scoop them up with a colander and drain the oil.

3. Put the fresh soup and refined salt into the original pot, gently put the fish fillet into the pot, boil it with low fire, skim off the floating foam, add bad salt water, sugar, refined salt and monosodium glutamate, gently shake the pot, then slowly pour the water starch into the hook, lift the pot, turn the fish fillet over, pour hot lard 10g, and put it into a bowl filled with fungus.

trait

Delicious and tender, with Beijing flavor.

Another practice

Select materials

① Yellow croaker1000-1150g (take 450g of its clean meat), 30g of water-borne auricularia auricula and 2 eggs (with egg white).

Seasoning: mellow wine (brine)

(2) Seasoning: 3 tbsps of fragrant wine (bittern), 0.5 tbsps of sugar, 0.3 tbsps of refined salt and 0.3 tbsps of monosodium glutamate. 1 tablespoon of raw flour, 2 tablespoons of raw flour with 40-degree water, half a spoonful of chicken oil, 200g of lard (the actual dosage is 75g).

prepare

1. Batch the peeled and boneless fish into oblique blades by the method of positive oblique knife, soak them in clear water for 2 hours to make the fish softer and whiter, then take them out, absorb the surface moisture with a dry cloth, and mix them evenly with egg white, dry powder, refined salt and monosodium glutamate to make them "set".

2. Wash the pan, heat it, slide it with cold oil, pour it out, and put a proper amount of oil. When the oil is 30% hot, disperse the fish fillets into the pan, lubricate it until it is cooked, and then pour out and drain the oil. Blanch the fungus with boiling water, drain the water and put it in the middle of the wok. Add 3 tbsps of fresh soup, salt, sugar, monosodium glutamate and bittern to the original pot, put the fish fillets into the pot and cook them thoroughly, that is, add the fragrant brine, add lard and chicken oil to add luster, and serve with fungus.