Accessories: 50 grams of winter bamboo shoots and 25 grams of fresh mushrooms.
Seasoning: salt 2g, linseed oil 5g, monosodium glutamate 2g, cooking wine 5g, onion 10g, ginger 10g, starch (pea) 5g, egg white 40g and vegetable oil 70g.
2. Practice:
(1) Cut the flounder meat into 0.2 cm thick, and then cut it into 6 cm long filaments;
(2) Put salt, monosodium glutamate, cooking wine, egg white and a little starch into a bowl, and grab them and size them for later use;
(3) Wash and shred the winter bamboo shoots and mushrooms and blanch them with boiling water;
(4) Heat the soup spoon with base oil, add shredded onion and ginger, stir fry, add shredded winter bamboo shoots and shredded mushroom, stir fry several times;
(5) Add 25 grams of broth to taste, add shredded fish, pour pepper oil, and turn out the spoon.