Accessories: Ham 15g Shiitake mushrooms (fresh) 15g Pea shoots 25g

Seasoning: Yellow wine 3g Salt 2g MSG 1g Starch (corn) 8g Chicken oil 10g Lard (condensed) 100g each

Furong fish fillet:

1. Grass carp, remove bones, viscera, clean and chopped finely into a mushy; spare;

2. Standby;

2. starch in a bowl with water to modulate into wet starch standby;

3. frying pan on medium heat, under the lard, to 30% hot, with a hand spoon, the minced fish into the frying pan several times in succession (the temperature of the oil should be kept at about 30% hot, can not be elevated), blanch for about 30 seconds, that is, into the shape of a slice;

4. turn over, and blanch for 30 seconds or so, fish;

5. pots and pans, and then blanch for 30 seconds or so, fishing;

6. p>

5. pot of oil (25 grams), put wine, water (150 grams), ham, mushrooms, salt, monosodium glutamate, with wet starch thinning hook into a thin gravy, poured into the fish velvet slices, and then put on the cleaned bean sprouts, the slices of fish gently turn over, drizzled with cooked chicken oil that is complete.

For more information on Furong Fish Fillets see Mint.com Food Library/shiwu/furongyupian