Accessories: lettuce 60g, coriander 100g, leek 50g.
Seasoning: salt 3g monosodium glutamate 5g yellow wine 20g vinegar 5g soy sauce 5g pepper 2g mustard 5g ginger 15g each.
The practice of silver silk fish;
1. Scaled live carp, disembowelling and eviscerating, cleaning, removing head and tail, removing middle part and peeling to obtain 500g clean fish;
2. Cut the washed fish into 5 cm long and 0.5 cm thick shreds, blanch them with boiling water, take them out quickly, rinse them with cold boiling water and drain them;
3. Take white radish150g, wash and chop it, blanch it in boiling water, take it out, rinse it in cold boiling water, wrap it with clean cloth, and squeeze out radish juice;
4. Cut 100g white radish into shreds with the same thickness as fish shreds;
5. Wash the lettuce and cut into pieces, remove the big stalks and leave the branches and leaves;
6. Peel and cut ginger;
7. Wash leeks and cut into 0.5 cm long horse teeth for use;
8. Jiang Mo, salt, monosodium glutamate, rice wine and radish juice are put together, mixed with chives and shredded fish, placed in the middle of the plate, and shredded radish, lettuce and coriander are placed around;
9. 5 grams of fish sauce, mustard sauce, vinegar, soy sauce and pepper noodles, served at the same time as the main course, and the guests dipped in seasoning.
For more information about whitebait, please see Mint.com Food Bank /shiwu/yinsyukuai.