Method:Frying





Raw material

Fish flesh 500 grams, auricularia auricula 25 grams, celery 50 grams, chicken egg white 25 grams, blue, red pepper 30 grams, onion, ginger, garlic respectively right amount


Seasoning

Salt, cooking wine, water starch respectively right amount, lard 1 small spoon


Procedure

1st, cleans the fish flesh, under the skin faces, in any case cuts the pattern again piece on the fish flesh with the straight knife every other 0.5 centimeter Large expanse, adds the egg white, little salty and a lard salt meeting.
2nd, the celery cleaning cuts the silk, the auricularia auricula rips the scrap, the onion, the ginger, the garlic pounds the juice spare.
3rd, in the wok joins the ripe lard, burns down by to 60% heat, under the celery silk, the auricularia auricula enters in the pot to fry the fragrance, the onion, the ginger, the garlic, the cooking wine puts into the pot together with the fish fillet, joins, the red pepper to propose the delicate fragrance taste blue again, after the fever gets interested, the water used starch thickens soup to be abundant chargging then.


Kitchen skill promotion

Fish flesh quality of material delicate, soft, easy stave, therefore in knife skill processing time, under should face the dried shark skin, avoids the knife point makes an effort when the tough strong dried shark skin pushing the following fish flesh broken, affects the vegetable.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.