Main ingredient: 400g of black fish

Accessories: 120g of egg, 8g of starch (fava bean)

Seasoning: 1g of monosodium glutamate (MSG), 15g of green onion, 70g of lard (condensed), 10g of cooking wine, 3g of ginger, 3g of salt, 10g of garlic (white skin), 1g of pepper

Features of Cai fish fillet:

White color, smooth and refreshing.

Cai fish slices of practice:

1. Cai fish slaughtered and cleaned, the piece of net fish skinned and sliced, with a little salt marinade;

2. Egg white bowl with 10 grams of wet starch into an egg paste, will be sliced into a slurry;

3. frying pan on a high flame, the next lard burned to 60% hot, the fish slices one by one piece of the pan into the pan, the pan drained of oil;

4. the original pot to remain A little oil, under the white onion, garlic, ginger stir fry, the fish into the slices, and then add 100 ml of chicken broth, cooking wine, fine salt with the burn;

5. To be boiled, thickened with wet starch, the pot upside down a few times, add monosodium glutamate, white pepper to the pot on a plate that is complete.