condiments

400g snakehead

condiments

Egg120g

8 grams of broad bean starch

condiment

Monosodium glutamate 1g

Onion 15g

Cooking wine 10g

3 grams of ginger

3 grams of salt

Garlic 10g

Pepper 1g

20g lard (refined)

Drinking water100g

Fish fillet method

1. Cai Yu slaughtered and washed, peeled and sliced the fish, and slightly salted with refined salt;

2. Stir 10g humidified starch into egg paste in an egg white bowl, and paste the fillets evenly;

3. Put the wok on a big fire, add lard and heat it to 60%, then put the fish slices into the wok one by one, and drain the oil in the wok;

4. Leave a little oil in the original pot, stir-fry the onion, garlic slices and Jiang Mo, add the fish fillets, add 100 ml chicken soup, cooking wine and refined salt and burn them together;

5. After boiling, thicken with wet starch, turn the pot over a few times, add monosodium glutamate and white pepper, and serve.