How to make fish fillet with glutinous rice flour

Ingredients: 300 grams of pure grass carp meat, 15 grams of Shaoxing wine, 2.5 grams of refined salt, 1.5 grams of MSG, 25 grams of glutinous rice flour, 100 grams of white soup, 5 grams of green onion, 1 egg white, 15 grams of ginger juice, 35 grams of wet starch, 750 grams of cooked lard (actual oil consumption: 75 grams).

Method: 1. Batch the fish into slices 4 to 5 cm long and 2 cm wide, marinate with 1.5 grams of refined salt and 5 grams of Shaoxing wine to taste, add egg white and beat vigorously, then add 25 grams of moistened starch and mix well , crush the fragrant grains with 50 grams of water and mix well, filter out the grains with gauze, take the grains juice, add 10 grams of Shaoxing wine, 10 grams of wet starch, refined salt, monosodium glutamate, wet starch, and ginger juice to make a juice for later use.

2. Bring the pot to a boil over medium heat, add lard and heat until it is 50% hot (about 110°C). Add the fish fillets and break them into jade-white colours, pour them into a colander and drain off the oil. , leave 25 grams of oil in the pot, lightly fry the green onions, pour in the fish fillets, adjust the sauce, add the white soup and mix well, then quickly pour it into the pot to thicken the sauce, turn the wok until the soup thickens and the fish fillets melt, pour in the pork Add 10 grams of oil and serve.