raw materials: 25g of yellow croaker, 1 egg white, 1g of Shaoxing wine, 25g of fragrant fermented grains wine, 1g of white sugar, 4g of refined salt, 2g of monosodium glutamate, 2g of bone soup, 5g of wet starch, 75g of oil (about 4g) and 5g of chicken oil

Production:

1 .8cm Add salt (about .5g), egg white, Shaoxing wine and wet starch to make thick paste.

2. Heat the oil in a pan to 4% heat, put the sliced fish with good pulp into the pan, fry them in warm oil until the fish is cut off, and then take out the oil control.

3. Re-cook the pan and add oil. When the oil is 5% hot, add bone soup, fragrant wine, white sugar and refined salt.

4. After the bone soup in the pot is boiled, put it in the fish slices and simmer until it tastes good (about 1 minute). Add monosodium glutamate and water starch to thicken. When the juice is cooked until it is thick, pour the chicken oil on it.

Tip:

1. Shao wine and Xiang Zao wine can be bought in larger supermarkets.

2. The main function of white sugar in this dish is to refresh, so don't put too much.