Main ingredient: turbot 200g

Accessories: asparagus 10 grams of fungus (hair) 10 grams of egg white 25 grams of starch (fava beans) 15 grams

Seasoning: 2 grams of sesame oil 10 grams of wine 4 grams of garlic 30 grams of peanut oil 5 grams of salt 6 grams of green onions

Making process

1. turbot slaughtered and washed, the slices of net flesh 200 grams of clean, thin slices of 5 cm long, 3 cm wide, 0.2 cm thick. 200 grams of clean meat, sliced into thin slices of 5 cm long, 3 cm wide and 0.2 cm thick;

2. put the fish into a bowl, add yellow wine, salt, seasoned, and then into the egg whites, 15 grams of wet starch (8 grams of starch and water) to marinate for 5 minutes;

3. asparagus slices, standby;

4. frying pan, add peanut oil, placed on a medium fire Burned to 40% hot, the fish slice by slice under the pot slip cooked white, fish out of the oil control;

5. 25 grams of oil left in the frying pan, medium heat to 60% hot add onion, garlic popping pot, put into the yellow wine a cooking, add 150 ml of broth, salt, asparagus slices, fungus boiling, skimmed off the floating foam;

6. and then put into the fish slices simmered through the slow fire, 15 grams of wet starch hook into the thickening of the buttermilk, sprinkled sesame oil, plate will be complete.

Hints

1. before eating the gravy, you can add fragrant lees wine, which is the famous dish "bad but simmered fish slices";

2. utensils, containers, soups, oils, condiments, etc., must be clean, and there should not be any dregs and black dots;

3. the fish slices sliding oil and the time for the ladle on the fire should not be too long;

4. the time for the fish slices to be simmered in the oil and the spoon on the fire should not be too long.

4. 500 grams of peanut oil is needed for the oil sliding process.