Processing technology of stewed fish slices

1. Boning grass carp and keeping fish for later use;

2. Cut the fish into domino pieces and add cooking wine, monosodium glutamate, salt and sesame oil to taste;

3. Adding starch into the egg liquid to make an egg paste;

4. Put the fish pieces into the egg paste and mix well;

5. Cut the coriander into sections and cut the onion into filaments for later use;

6. The wok is on fire. Inject peanut oil and heat it to 70%. Add fish pieces and fry until slightly yellow, and control the oil;

7. Cook the pot with high fire, add broth (500g), cooking wine, salt, monosodium glutamate and pepper to boil;

8. Put the fish pieces, onions, ginger and garlic into the pot and boil;

9. Stew on low heat 10 minute, remove the onion, ginger and garlic, pour in vinegar and sesame oil, and sprinkle with shredded onion and coriander.