raw materials: sliced fish with teeth 2g, refined pork 15g, shredded onion and ginger, green vegetables, shredded magnolia, shredded auricularia, diced onion, diced carrot, green beans, eggs, tomato sauce, oil, salt, monosodium glutamate, Shaoxing wine, refined powder, clear soup, wet starch, white sugar, sesame oil and chicken oil.

Practice:

1. Chop the pork into fine mud, add onion, ginger and rice into a bowl, and add a proper amount of salt, monosodium glutamate, Shaoxing wine, clear soup, egg white and sesame oil and mix well to make stuffing.

2. Change the sliced fish into large pieces with a length of 4cm, a width of 3cm and a thickness of half a centimeter, add meat into the pieces one by one, and roll them into 4 rolls with a diameter of 2cm.

3. Beat egg white and yellow into bowls respectively, add proper amount of dry starch to form thick paste, 2 of them are hung with egg white paste, and the rest are hung with egg yolk paste. Fry them in 7% to 8% hot clear oil and take them out. Control the oil and put them in plates respectively, which are fan-shaped.

4. Add base oil to the spoon, add tomato sauce and sugar, stir-fry slightly, stir-fry with onion, diced carrot and green beans, add clear soup, salt and monosodium glutamate to boil, skim off the floating foam, hook it with starch, add a little sesame oil and pour it on the yellow fish roll.

5. Add base oil to the spoon, stir-fry with shredded onion and ginger, stir-fry with magnolia slices, fungus, mushrooms and vegetables, add Shao wine to cook, add a proper amount of clear soup, add salt to boil, skim off the floating foam, hook it with wet starch and pour a little chicken oil on the white fish roll.

features: red and white set each other off, beautiful shape, two colors and two flavors.