Stewed Jiaji fish

[characteristics] the fish pieces are fragrant and tender, the soup is mellow and fresh, and the nutrition is rich.

[raw material]

800 grams of fresh gizzard fish. 100 grams of pork, 50 grams of antlers, 75 grams of winter bamboo shoots, 100 grams of eggs, 50 grams of parsley, 50 grams of flour. 150 grams of peanut oil, 15 grams of spring onions, 15 grams of ginger, 25 grams of Shaojiu, 10 grams of soy sauce, 250 grams of clear soup, 20 grams of vinegar, 5 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of sesame oil.

[production process]

Remove the head, remove the internal organs, scrape the scales, remove the fins and tails, rinse and chop into large dice pieces. Cut pork and bamboo shoots into slices. The antler vegetables are boiled and selected. Beat the eggs in a bowl and stir well. Add peanut oil to the frying pan until 70% hot (about 175 ℃), dip the fish pieces with flour, wrap them with egg liquid, deep-fry in oil until medium well fish out. Heat the oil in another oil pan, stir-fry with green onions and ginger slices, add sliced meat, winter bamboo shoots and antlers, cook with Shao wine, add soy sauce, clear soup, vinegar, refined salt and monosodium glutamate to skim and remove foam. put the fish into the pan and simmer for about 10 minutes, sprinkle with sesame oil and sprinkle with shredded cilantro. Serve.