material
Bass1(500g)
20 grams of carrots
Celery 15g
Three mushrooms
Vegetable leaves 30g
Eggs 1
20 grams of onion
Ginger10g
Starch 30g
Cooking wine 10ml
Gulong tiancheng brewed soy sauce 10ml.
Step 1
Prepare ingredients
Second step
Divide the bass in two, remove the spines, change the fish into fillets, then change the knife into 5mm strips, and rinse off the mucus with clear water.
Third step
Add a little white pepper, salt, onion, Jiang Shui and half an egg white for sizing, and then grab some raw flour to wrap the fish fillets.
Fourth step
Cut carrots, mushrooms, celery and green leaves into thin strips, blanch and drain for later use.
Step five
Stir-fry fish bones in a hot pot with cold oil.
Step 6
When the color darkens, add boiling water and cook the fish soup with high fire. After about 10 minutes, turn off the fire and filter out the fish soup for later use.
Step 7
Stir the remaining eggs evenly, heat the oil in the pot, spread the egg skin on a small fire, take it out and cut it into strips after molding.
Step 8
Stir all the ingredients and shredded fish evenly and season with a little salt.
Step 9
Then knead it into a ball.
Step 10
Shape the fish head and tail, put the fish balls in the center of the plate, brush them with a little oil, and steam them in a steamer for about 6 minutes.
Step 1 1
Take another pot of heated fish soup, add the soy sauce brewed by Gulong Tiancheng, and hook a glass sauce.
Step 12
Take out the steamed fish balls, pour out the soup on the plate,
Step 13
Emerald brilliant perch is out!