Ingredients: 750g tongue fish.

Seasoning: sesame oil, raw eggs, soy sauce, wheat flour, onion, fragrant lai, ginger, Shaoxing wine, white vinegar, salt and edible oil.

Exercise:

1. Scrape fish scales first, then remove gills and internal organs, mix well with salt, rice wine and soy sauce, weigh and pickle.

2. A chive is cut in half into thin strips and in half into segments. Mash ginger, slice Lai Xiang, and put raw eggs in a bowl and stir well.

3. Put cooking oil in the wok. When it is 60% hot, roast the tongue fish with a layer of wheat flour, then hang a layer of egg liquid, put it in the oil, and fry until the raw eggs are cooked.

4. Put the cooking oil in the spoon, stir-fry the onion and ginger in the pot, add rice wine, old hen soup and salt to boil, skim off the foam, then add the fried fish, roast it on high fire and stew it on low fire 10 minute.

5. Finally, bake it to brown with high fire, add white vinegar and sesame oil, put it on a plate, and sprinkle with shredded onion and fragrant lai.

Features: Fish head soup is light yellow, clear and sticky, with rich flavor. The orange fried fish in the soup and the delicious lai suspended on the fried noodles complement each other and look very elegant.