Ingredients: 700g mandarin fish.
Accessories: star anise 1, pepper, salt, onion 1, boiled water, sugar 1, garlic 1, cooking wine 2, aged vinegar 2, light soy sauce 2, ginger 2.
step
1. Scrape fish scales, remove internal organs with scale remover and wash.
2. Prepare onions, ginger, peppers and star anise garlic, and cut several knives on the fish.
Sprinkle some salt on the fish and marinate for 20 minutes. 4. When the oil is hot, put the dried fish in and fry it.
5. After frying one side, turn over and continue frying the other side.
6. Add all the seasonings into the oil and stir fry.
7. Add cooking wine.
8. Add mature vinegar.
9. add soy sauce.
10. Add another spoonful of sugar.
1 1. Add boiled water without fish and simmer for 10 minutes.
Question 2: the practice of fried fish chops, how to make them delicious, and the common practice of fried fish chops:
food
Materials: Grass carp 400g eggs 1.
Accessories: oil 100ml salt 5g bread crumbs 4g tomato sauce 10ml.
step
Grass carp slices, bread crumbs, eggs. Egg liquid is ready.
2. Put the fish in the egg mixture and add salt.
3. Then wrap the bread crumbs and put oil in the hot pot.
4. Then put the fish in the oil pan.
5. Fry for 5 minutes, golden on both sides, and serve.
6. Dish and add tomato sauce.
Kitchen utensils needed: wok.
Question 3: A complete list of fish practices. How to cook fish well 1 and fish with saliva?
2, the practice of boiled fish
Step 3 fry fish
4. Steaming fish in the sea
5, the practice of snow fish
6, the practice of sweet and sour fish
7, the practice of braising fish
8. The practice of pickled fish
9, the practice of pepper slices
10, the practice of fish with scallion oil
1 1, the practice of crisp fish in sweet and sour sauce
12, the practice of chopping fish head with pepper
13, the practice of firewood fish
14, the practice of sweet and sour mandarin fish
15, the practice of beer fish
16, the practice of mandarin duck, fish and jujube
1, the practice of mouthwatering fish
Ingredients: 1 silver carp, 2 tablespoons starch, about half a dozen fried peanuts, 2 tablespoons cooked white sesame seeds, 1 piece of ginger, 1 garlic, 5 chives, 2 tablespoons lobster sauce, 3 tablespoons cooking wine, 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon white sugar, 1 or 2 red peppers, 2 tablespoons pepper oil, salt and monosodium glutamate, and 1 sesame oil.
1. Wash the fish and cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop the fried peanuts, chop the lobster sauce, and mince the onion, garlic and ginger.
2. Heat the oil in the pan to 60% heat, then pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.
3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.
4. Oil the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.
5. Take out the drained oil and put it in a bowl.
6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.
7. Stir well.
2, the practice of boiled fish
( 1)
1. Buy carp and cut it into fillets.
2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).
3. Boil a little water, add the fillets and cook them (80% is enough), and take them out immediately. Pot, no water.
4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.
Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.
6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.
(2)
Bean sprouts, or your favorite vegetables, ginger (a big piece, sliced loosely), garlic (only one end, no need to cut), appropriate amount of onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, a little cooking oil, others: raw flour, cooking wine, salt.
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)
2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.
4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.
5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Eat! !
note:
1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.
Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.
3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.
......& gt& gt
Question 4: How to fry fish in a frying pan is delicious? How to fry fish in a non-stick pan 1 If it is fresh fish, there is no need to scale it. After washing the fish, dry the water and fry it in hot oil. If the pickled fish is fried, remove the scales and wash them. 2. After the pot is hot, pour some cool oil into the pot, pour it out immediately, then pour the cool oil and fry it slowly. 3. Dip the fish or fish pieces in a thin layer, or roll them in the egg liquid and fry them in hot oil. 4. put more oil in the pot after heating, and take out the fish water. First put the fish on the spatula, then put the spatula into the oil pan, preheat the fish on the spatula, and then slowly fry it in the oil. The pan for frying fish must be scrubbed clean. After sitting in the pan, wipe the pan with a piece of fresh ginger, then pour in the oil and stir with a spatula to make the pan wall covered with oil. After heating, put the fish in and fry until the skin is tight and yellowish. 6. Put a little sugar in the hot oil pan. The sugar is slightly Huang Shi. Putting the fish into the pot is not only non-sticky, but also delicious. 7. If you can put some vinegar on the fish, it can also prevent it from sticking to the pot.
Question 5: How to make fish delicious? Sweet-and-sour fish
Ingredients: carp
Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
Exercise:
1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour the peanut oil into a spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.
Features: Jinan traditional flavor, crisp and sweet and sour.
Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The fish's tail can't be cocked.
Steamed fish:
Material: one fish; Shred ginger and onion in proper amount (according to different tastes); A little vegetable oil; Appropriate amount of soy sauce (depending on personal taste)
1, first pour the water into the pot, and when the water boils, you can put the fish on it and steam it. When the water boils, put the fish on a plate, put some shredded ginger under the fish and put onions on the fish. If the fish is big, you can cut a hole in the back of the fish with a knife to avoid the overcooked outer layer and the undercooked meat in the middle.
2. Steam the fish in the pot for about five minutes (depending on the size of the fish), usually 5~ 10 minutes.
3. After the fish is steamed, use chopsticks to pick up the shredded ginger and onion on the fish and pour out all the water in the plate.
4. Pour the soy sauce on the steamed fish noodles. Boil the pot until it is red, pour in vegetable oil, and then add ginger and onion. As soon as the oil is hot, it is poured on the fish with ginger and onion.
This is the function of steaming fish.
The steamed fish cooked by a restaurant named Banyu in Wu Hanyou is very delicious.
Braised fish practice
Material: 1 fresh carp (about 750g).
Ingredients: 50g lean pork, sliced onion, ginger and garlic * * *10g.
Seasoning: peanut oil 1000g (about 60g), soy sauce 30g, cooking wine 20g, monosodium glutamate 1g, clear soup 300g, water starch 25g, star anise 2, pepper oil 15g.
Cooking techniques:
1. Remove fish scales and gills, and take out internal organs. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes.
2. Put the peanut oil into a frying spoon. When the fire reaches 90% maturity, smear a little soy sauce on the fish, fry it in hot oil until the fish turns red, and take it out.
3. Leave a little oil in the frying spoon, add onion, ginger, sliced garlic, diced diced meat and star anise, stir-fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of the soup is left, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon.
Respondent: Manager Ye Ziyusha, Grade 412-1417: 26.
Questioner's evaluation of the answer: thank you, the evaluation has been closed. There are currently 1 comments.
okay
100% (1) is not good
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relevant issues
How to make fish delicious? Not fishy?
How to make steamed fish delicious?
How to cook the fish?
Why does Stickmen tuna call him a trumpet fish? 》
If the child is not a fish, he will know the happiness of the fish.
Other answers *** 5
Steamed live fish Authentic and easy to learn! ! !
Respondent: k 1 _ kkkk- magic apprentice level 112-1417: 24.
There are many kinds of fish and many practices. What kind of fish are you talking about?
Responder: Who are you trapped by? -Trainee magician level 212-1417: 26
Don't think that the fresher the fish, the better. In order to make the fish delicious, it is best to leave the bought fresh fish for half an hour before cooking.
I like spicy food, so I suggest you buy some "fragrant fish" seasoning, cut the fish into pieces, and then pour it into the pot to cook.
Respondent: Xinri Tongshengji12-1417: 28.
1. The production method of braised carp is: take 1 kg of lake water to make fresh water ... >>
Question 6: How to eat China pure fish well? Male fish has few bones and tender and delicate meat. Fish fillets are suitable for boiled fish, stone fish and hot pot fish. Male fish head is big, which is the best material to make chopped pepper fish head.
Steaming sturgeon
[Cooking method]
1. Cut the sturgeon meat into pieces with a width of 6.6 cm and a length of 9.9 cm, put them in a dish and marinate them with salt for 30 minutes. Peel ginger, shred onion, pat garlic loosely, wash red pepper and shred.
2. Heat the wok, add the base oil, add shredded onion and ginger, and stir fry. Add soup, fish pieces, salt, vinegar, sugar, red pepper, garlic cloves and monosodium glutamate. After boiling, simmer for about 30 minutes, sprinkle with coriander and serve.
[Process key]
1. Add enough soup at a time, don't add it halfway, and keep the original flavor.
2. The main ingredients should not be too little, and it is more appropriate to add salt after cooking.
3. It is better to control the ratio of sweet to sour at 2: L. ..
[Flavor characteristics]
1.
Sturgeon, according to the survey, cod and locust are two kinds of sturgeon, which are produced in the north and south coasts and major waters. They are more than three meters long, bluish yellow, white in abdomen and delicious in meat, and are known as the "fish king" in Heilongjiang. Sturgeon in Northeast China
As a precious fish, fish has always been delicious on the table. According to the Qing Dynasty's "Suiyuan Food List", Yin, a college student in Wenhua Hall in Qing Dynasty, served as the governor of Jiangsu, the governor of Jiangnan and the governor of Guizhou and Guangxi, and had eaten sturgeon many times.
And often do it yourself. The dish "Sturgeon Search" says that "Yin is the best candidate for autonomous sturgeon locust". Cod has been regarded as a famous dish for generations, and now these traditional famous dishes are still preserved in Northeast China.
2. Sturgeon is sweet and flat. Contains protein, fat, amino acids and rich lecithin. It has the effects of invigorating stomach and spleen, benefiting five internal organs, and treating rheumatism, and is suitable for spleen and stomach weakness, anorexia, dyspepsia, etc.
This dish is sweet, sour, salty and spicy, the soup is delicious and mellow, the fish is tender and delicious, and the meat color is as white as jade, which is a traditional dish in Northeast China.
Braised sturgeon with pepper
Ingredients: sturgeon-1 kg, 50g of Chinese cabbage.
Seasoning: onion oil 100g, sesame oil 5g, soy sauce 15g, cooking wine 5g, salt 8g, monosodium glutamate 5g, millet pepper 10g and green pepper 10g.
manufacture
Work: 1. Slaughter and clean sturgeon, take clean meat, cut into 5cm square pieces with an oblique knife, add cooking wine and salt and marinate for 5 minutes. 2. Put the fish fillets in a plate, arrange them neatly, surround them with soaked cabbage, and put them on a steamer for a big fire.
Steam for 5 minutes and take out. 3, put onion oil in the pot, stir-fry millet pepper and green pepper at 50% heat, season with soy sauce, 3 grams of salt and monosodium glutamate, pour sesame oil and pour it on the fish fillets.
Features: salty and slightly spicy, delicious.
reel off raw silk from cocoons
Raw materials: 350g of sturgeon meat, 0g of potato100g, 50g of crisp pulp powder.
Seasoning: 50 grams of Kafumiao sauce, 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of cooking wine and 500 grams of salad oil.
manufacture
Work: 1. Cut the sturgeon meat into fine fingers, add salt, monosodium glutamate and cooking wine for 5 minutes, then pat the crispy fried powder, fry it in a 40% hot oil pan for about 30 seconds, take it out, and then stick the fried sturgeon meat on the card.
Very useful sauce. 2. Slice the potato shreds and fry in a 40% hot oil pan for about 1 min. 3. Stick the sturgeon meat wrapped in kraft sauce and shredded potatoes together, as shown in the figure.
Features: the fish is fresh and tender, and it is rare to mix shredded potatoes and kraft sauce.
Seasoned raw sturgeon fillets
Ingredients: 350g sturgeon meat, 0/00g cucumber/kloc-,50g celery and 50g onion.
Seasoning: coriander 10g, white vinegar 5g, salt 6g, monosodium glutamate 10g, soy sauce 50g, sugar 5g, balsamic vinegar 5g, pepper 5g, sesame 10g, millet pepper granules 10g, spicy ointment (salad oil/kloc-under the pot)
manufacture
Work: 1. Cut the sturgeon meat into 0. 1 cm slices (the thinner the slices, the better, otherwise the fish fillets will smell fishy and the sterilization will not be complete), add white vinegar (for sterilization), 3g of salt and 3g of monosodium glutamate, and marinate for 5 minutes.
2. Cut 50g cucumber into 5cm-long strips, celery and onion into 5cm-long segments, mash them, put them on the bottom of the plate, and put the coded fish fillets on the vegetables. 3, soy sauce, red oil, sugar, incense
Mix vinegar, pepper, sesame, millet pepper, 3g salt and 7g salt to make seasoning water, pour it on the fish fillets, garnish with coriander, and slice and trim the remaining 50g cucumber slices as shown in the figure.
Features: Sturgeon has no fishy smell, is fresh, tender and refreshing, and has a strong spicy taste, which is suitable for raw food. ...& gt& gt
Question 7: How to cook fish to eat sweet and sour fish better?
Ingredients: carp
Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
Exercise:
1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour the peanut oil into a spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.
Features: Jinan traditional flavor, crisp and sweet and sour.
Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The fish's tail can't be cocked.
Steamed fish:
Material: one fish; Shred ginger and onion in proper amount (according to different tastes); A little vegetable oil; Appropriate amount of soy sauce (depending on personal taste)
1, first pour the water into the pot, and when the water boils, you can put the fish on it and steam it. When the water boils, put the fish on a plate, put some shredded ginger under the fish and put onions on the fish. If the fish is big, you can cut a hole in the back of the fish with a knife to avoid the overcooked outer layer and the undercooked meat in the middle.
2. Steam the fish in the pot for about five minutes (depending on the size of the fish), usually 5~ 10 minutes.
3. After the fish is steamed, use chopsticks to pick up the shredded ginger and onion on the fish and pour out all the water in the plate.
4. Pour the soy sauce on the steamed fish noodles. Boil the pot until it is red, pour in vegetable oil, and then add ginger and onion. As soon as the oil is hot, it is poured on the fish with ginger and onion.
This is the function of steaming fish.
The steamed fish cooked by a restaurant named Banyu in Wu Hanyou is very delicious.
Braised fish practice
Material: 1 fresh carp (about 750g).
Ingredients: 50g lean pork, sliced onion, ginger and garlic * * *10g.
Seasoning: peanut oil 1000g (about 60g), soy sauce 30g, cooking wine 20g, monosodium glutamate 1g, clear soup 300g, water starch 25g, star anise 2, pepper oil 15g.
Cooking techniques:
1. Remove fish scales and gills, and take out internal organs. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes.
2. Put the peanut oil into a frying spoon. When the fire reaches 90% maturity, smear a little soy sauce on the fish, fry it in hot oil until the fish turns red, and take it out.
3. Leave a little oil in the frying spoon, add onion, ginger, sliced garlic, diced diced meat and star anise, stir-fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of the soup is left, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon.
Respondent: Manager Ye Ziyusha, Grade 412-1417: 26.
Questioner's evaluation of the answer: thank you, the evaluation has been closed. There are currently 1 comments.
okay
100% (1) is not good
0% (0)
relevant issues
How to make fish delicious? Not fishy?
How to make steamed fish delicious?
How to cook the fish?
Why does Stickmen tuna call him a trumpet fish? 》
If the child is not a fish, he will know the happiness of the fish.
Other answers *** 5
Steamed live fish Authentic and easy to learn! ! !
Respondent: k 1 _ kkkk- magic apprentice level 112-1417: 24.
There are many kinds of fish and many practices. What kind of fish are you talking about?
Responder: Who are you trapped by? -Trainee magician level 212-1417: 26
Don't think that the fresher the fish, the better. In order to make the fish delicious, it is best to leave the bought fresh fish for half an hour before cooking.
I like spicy food, so I suggest you buy some "fragrant fish" seasoning, cut the fish into pieces, and then pour it into the pot to cook.
Respondent: Xinri Tongshengji12-1417: 28.
1. The production method of braised carp is: take 1 kg fresh carp from heavy lake, slaughter, remove gills and scales ... >>
Question 8: How to prepare clean fish and eat braised fish?
Ingredients: fish, wine, onion, garlic, pepper lard and seasoning.
Exercise:
1, after killing fish, add salt, season and soak in fried powder for about half an hour;
2. Put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use.
3, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) into juice. Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly. Suitable.
4. After the fish is cooked, you can release your favorite decorations such as onion and coriander, which not only enhances the flavor, but also achieves the purpose of decoration.
note:
1, the fish should be fried with low fire, and the fish fried with low fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder. Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it. Fried fish, whether eaten directly or after braising in soy sauce, should be fried with low fire until the fish skin is golden yellow before eating.
2. The reason why the fish is fishy, the skin is fragrant and delicious, but the fish is not delicious and tasteless is as follows: Before frying, the fish must be salted for about half an hour to achieve the effect of removing mud and smell. If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.
Question 9: I'll teach you how to make fried fish pieces. Put one part of soy sauce, two parts of water, two parts of sugar and a little salt (according to the salinity of soy sauce) in the bowl. Heat the pan, base oil and stir-fry chopped green onion. Add the fried dried fish. Stir fry and quickly pour in the prepared juice. Collect the juice from the fire. When the juice is thick and evenly covered with fish pieces, take it out of the pot and put it on the plate. Sprinkle with chopped green onion.
Let me introduce you to the method of "corn perch pieces", that is, frying fish pieces and stewing corn! Delicious, easy to make and easy to remember. The method of "corn perch pieces": raw materials: perch meat 400g, corn 100g. Seasoning: egg white, salt, monosodium glutamate, starch, pepper, clear soup, cooking wine, peanut oil and chives. Practice: 1. Wash and cut the bass meat into pieces, add salt, monosodium glutamate and cooking wine, pat the powder, fry it in 70% hot oil, and plate it. Wash the corn. 2. Add clear soup and corn kernels to the pot. After boiling, add salt, monosodium glutamate and pepper to taste, thicken, pour in egg white and mix well to make sauce. 3. Pour the sauce on the fish pieces and sprinkle with chives. Nutritional efficacy: This dish contains more copper. Copper can maintain the normal function of the nervous system. This dish can invigorate qi and kidney, and prevent miscarriage. It is suitable for people with anemia, dizziness, edema during pregnancy and restless fetal movement. (benefiting qi and enriching blood)