Accessories: asparagus 70g Shiitake mushrooms (fresh) 70g ham 50g egg white 50g coriander 100g

Seasoning: lard (refined) 60g cooking wine 25g salt 10g monosodium glutamate (MSG) 2g pepper 1g scallion 25g ginger 25g cornstarch (peas) 50g chicken fat 25g each moderately

Scallion oil osso bucco rolls Practice:

1. asparagus shelled and washed boiled and cut into 5 cm long thin julienne; hydrated mushrooms de-tipped and cut into julienne, half of the green onion cut into 5 cm long section, the other half cut into flowers; half of the ginger cut into julienne, half cut into rice. Pick and wash the cilantro.

2. the guppy slaughter, remove scales, gills, fins, gutted and washed again, first take off the head and tail. Fish head split open the chin to make a piece, fish tail split open to remove the middle bone can stand up, pickled in salt; fish body along the dorsal spine bone into a piece of skinned fish, turn over as usual to take another piece of skinned fish, and then remove the dorsal and abdominal thorns, and then from the middle of the fish meat straight cut to the skin when the knife is flat and oblique sliced down the net fish, the fish into 5 cm wide, 6 cm long thin slice of fish into the cooking wine, salt, monosodium glutamate, pepper marinade, and then with egg whites, the right amount of dry starch mix well slurry, spread on the board, the ham, asparagus, mushrooms, scallions, ginger, evenly placed on one end of each piece of fish, rolled wrapped into a roll, neatly arranged into three rows in a long oiled plate (a little distance), with the head of the fish, the tail of the fish into fish, and then drizzled with lard.

3. When serving, the osmanthus fish rolls on the cage with a high-flame boiling water steaming for 8 minutes that is cooked and removed, while the pan into the oil burned to 60% hot, down into the ginger rice, green onion stir-fried flavor, into the chicken broth 100 ml, with 10 grams of wet starch (starch 5 grams of 5 grams of water) thickening, poured on the osmanthus fish rolls, put the chicken oil, put the cilantro leaves between the rows of empty that is completed.

For more information on scallion oil guiyujuan rolls, see Mint.com Food Library/shiwu/congyouguiyujuan