Ingredients: fresh abalone, ham 200g, winter bamboo shoots 1 50g, water-soaked mushrooms150g, chives 250g, leeks150g, ginger150g, sesame oil150g, monosodium glutamate.

working methods

1. Cut the mandarin fish, clean it, cut off the head, tail and front fin, and take out the clean meat. Cut into 8 cm long and 0.3 cm wide silk.

2, ham, winter bamboo shoots, mushrooms, ginger, leeks cut into 4 cm long silk, add salt, monosodium glutamate, and mix well.

3. Put Shaoxing wine, refined salt and ginger and onion juice on the fish head, fish tail and forehand for about 15 minutes.

4, shredded fish into Shao wine, salt, monosodium glutamate, egg white, uniform size. Blanch the onion with boiling water, put it on the chopping block, put two pieces of shredded fish horizontally into a U-shape, and put winter bamboo shoots 1 piece, ham 1 piece, mushrooms 1 piece, ginger 1 piece and shredded leek 1 piece in the middle of the U-shape.

5, burn the vegetable oil to 50% heat, firewood will make the fish slippery and drain the oil. Leave 25 grams of oil in the pot, then pour the shredded fish into the artificial firewood, add chicken soup, sesame oil and garlic juice, stir well, dilute with wet starch, hook it out of the pot and put it neatly on the plate as fish. After oiling the fish head, tail and fins, the fish head is assembled into a plate of whole fish, with cherries as eyes and coriander on both sides.