Method:Grilling




Needed materials

Mother stock: Mandarin fish
Supplementary material: Trepang, ripe ham, winter bamboo shoot, egg, coriander
Seasoning: Aromatic vinegar, cooking wine, salt, chicken essence, white pepper powder, water starch, onion, cooking oil


Manufacture method

1. the mandarin fish boning, punctures, takes the meat to sliver the strip, puts in the household utensils to join the salt, the starch, the little egg white starching to get interested, the fish head, the fish bones releases people in the sauce pan to boil thoroughly, the soup holds for use;
2. the winter bamboo shoot, the trepang, the ham slivers the silk, pours into the boiling water clear to bail out separately drainings does the moisture content, the onion, the coriander cleaning slivers end;
3. sits the pot ignition to drain the oil, when oil 50% heat, puts in the fish strip to delimit disperses bails out drainings the drying oil to load in the plate, puts in again the dashi in the pot, after boiling, joins the trepang silk, the winter bamboo shoot silk, the ham silk, the fish strip, the cooking wine, the chicken essence, the white pepper powder, the starch, the salt, the onion end, the coriander end, after leaving the pot, the spot enters the aromatic vinegar then.


Characteristic

The taste delicious, Tang Chunwei is thick.

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