Accessories: carrot 150g egg 50g.
Seasoning: salt 15g cooking wine 8g pepper 5g monosodium glutamate 5g starch (corn) 10g ginger 8g onion 8g sesame oil 8g vegetable oil 20g each.
Stewed fish and rice with fresh peas;
1. Peel carrots, cut them into peas, blanch them in boiling water and soak them in cold water;
2. Blanch fresh peas with boiling water and soak them in cold water;
3. Boning and peeling the fish, cutting into peas, and pickling with cooking wine and salt and pepper noodles 15 minutes;
4. Add dry starch to egg white to make paste, and stir the fish evenly;
5. Add water into the starch bowl to prepare and wet the starch for later use;
6. Heat the oil in the pot to 30% heat and mix the fish evenly;
7. Add oil to the wok, stir-fry the ginger and onion, add the soup and cook slightly;
8. Take out ginger and onion, add peas, carrots, salt, cooking wine and monosodium glutamate. When it tastes good, pour in fish, thicken it with wet starch, pour in sesame oil and put it in a deep dish.
See Mint.com Food Bank /shiwu/xianwanduhuiyumi for more information about stewed fish and rice with fresh peas.