Main Ingredients:

1 black fish (about 1500g). 100g of green vegetables. 15 grams of shredded white onion, 10 grams of shredded ginger, l grams of pepper, 5 grams of shaoxing wine, 4 grams of refined salt, 3 grams of monosodium glutamate, 60 grams of white broth, 2 egg whites, 40 grams of wet starch, 50 grams of red wine lees, and 750 grams of salad oil (about 75 grams).

Method of production:

1. black slaughter, wash, remove the left have two pieces of fish, peeled and cut into 9 cm long silk, into the bowl add refined salt 2 grams, egg white, wine 10 grams, wet starch 20 grams stirred sizing.

2. the red wine, wine 5 grams, 2 grams of refined salt, monosodium glutamate, pepper, green onions and ginger, white soup and 20 grams of wet starch in a bowl, mixing deal juice to be used. Frying pan on the fire, under the salad oil 750 grams to 40% hot, into the fish with chopsticks scattered, poured into the funnel, drain off the oil, the pot into the onion, ginger, incense under the English juice, into the fish stir fry evenly, into the dish, another frying pan, the green vegetables stir-fried, surrounded by that is complete.

Red lees is red wine lees. Fish scales are edible, rich in collagen\

Main and auxiliary ingredients: fresh yellowtail 1000 grams (other tender meat less bone with scales of fresh fish can also).

The seasoning ingredients: 25 grams of red wine, 1 egg white, 100 grams of dry starch, 10 grams of pepper salt, 20 grams of sugar, monosodium glutamate, cooking wine, sesame oil, five-spice powder, onion and ginger a little, peanut oil 1000 grams (about 120 grams).

Method

1. Wash the fresh fish, cut off the head and tail, to be used.

2. With a flat knife from the backbone of the fish into the blade cut 2 pieces of fish (remove the spine), cut off the fish scratching water, remove the skin of the fish, cut the fish 6 × 3 × 2 cm pieces.

3. red lees on the cutting board with a knife chopped fine in a large bowl, add wine, sugar, onion and ginger, five-spice powder to mix.

4. Marinate the cut fish pieces with the seasoned sauce for 15 minutes.

5. Make an egg white paste with egg white and dry starch and glaze the marinated fish pieces.

6. Frying pan set on high heat, oil paddle and add peanut oil five ripe when the battered fish piece by piece into the frying pan, frying after the pot,

Drain the oil, plate. Fish head and tail frying in the frying pan on both ends of the fish plate, into a whole fish shape, drizzled with sesame oil that is.

Drain the oil and put it on a plate.