Accessories: carrot 100g radish 100g egg 120g starch (broad bean) 30g lettuce 50g egg yolk cake 50g persimmon pepper 50g cherry 5g.

Seasoning: monosodium glutamate 5g pepper 3g ginger 30g shallot 30g peanut oil 30g rapeseed oil 40g salt 10g each.

The practice of multicolored Siu Chu fish:

1. Slaughter carp, remove gills and scales, remove internal organs, clean, cut off head and tail, peel and shred the fish;

2. Shred ginger, onion, old souffle and red bell pepper;

3. Wash carrots, white radishes and lettuce, and dig them into tricolor balls with special tools;

4. Put wet starch into a bowl, add egg white and salt, and then add "three balls" for sizing;

5. Heat the wok, add rapeseed oil, heat it to 60%, add three balls, and take them out when the color is bright;

6. Then put the fish head and fish tail, take them out when the color is bright, and put them in a bowl;

7. Add150ml bone soup, salt, onion and ginger to the fish head and fishtail bowl, and steam in a cage to taste;

8. Put peanut oil into the pot fire, heat it to 40%, remove the fish shreds and drain the oil;

9. Leave the bottom oil in the pan, put the onion and shredded ginger into a wok, add shredded oil fish, shredded red bell pepper, shredded old egg yolk crisp and shredded chicken, stir fry, add salt, monosodium glutamate, pepper and wet starch, pour the oil and sesame oil out of the pan and put them into a fish dish to make fish;

10. Put the fish head and fish tail into both ends of the fish plate, restore them to fish shape, and install 1 cherry balls on the fish mouth;

1 1. Heat the pot, add 50 ml of bone soup, add carrot balls, white radish balls and lettuce balls, season with salt, thicken with wet lake, and put the pot on both sides of the fish.

For more information about colorful Siu Chu fish, please see Mint.com Food Bank/Food House/Wuciyshuzhiyui.