Accessories: Auricularia auricula and eggs.

Seasoning: salt, monosodium glutamate, pepper, vinegar, cooking wine, sesame oil, starch, ginger and oil.

Practice: 1, boneless grass carp, sliced meat, and mixed with the paste made of egg white and water starch, salt, cooking wine and pepper;

2. Add a proper amount of water to the pot, add cooking wine, vinegar and ginger slices after boiling, cook the fish fillets, take them out, add fungus, season with salt, pepper, vinegar and cooking wine, and thicken them with water starch;

3. Pour the fillets back into the pot, pour sesame oil and monosodium glutamate out of the pot, and pour them into the plate.

Features of dishes:

Unique fragrance, fresh and light.