1. Rinse the fish with clear water, remove bone spurs and skin, then cut into pieces 5 cm long, 3 cm wide and 0.2 cm thick, put them in a bowl, and stir the egg white and water starch into an egg paste; Magnolia slice; Cut the vegetable heart in half; Salt, cooking wine, sesame oil and water starch are put into a bowl, and fresh soup is added to make a sauce.

2. Stir-fry with a spoon on the fire, put the oil to 60% heat, paste the fish fillets, stir gently with a spoon, and pour into a colander to drain the oil when it is golden yellow.

3. Heat the original spoon with a little oil, add a spoonful of ginger and garlic, then stir-fry the cabbage heart, magnolia slices and mushrooms until cooked, pour in the sauce and bring to a boil. When the juice is thick, add the fish fillets and turn them over gently to serve.

Second, exercise two

1. Wash the fish, chop into pieces 5cm long, 3cm wide and 0.2cm thick, put them in a bowl, add Shao wine and refined salt, and mix well to taste. Add egg white and wet starch and mix well. Cut the winter bamboo shoots into pieces for later use.

2. Add peanut oil to the wok. When the wok is heated to 40% heat (about 100℃), the fish fillets will gradually ripen into white in the wok, and then drain the fish fillets.

3. Leave the oil in the wok, stir-fry shallots and garlic with 60% medium heat (about 150℃), put them in Shao wine, add clear soup, refined salt, winter bamboo shoots and fungus to boil, and skim off the floating foam. Add fish fillets, simmer thoroughly, hook them with wet starch, and drizzle with sesame oil.