Fried shredded fish with knife in white

[features] the fish silk is white, with three silk tones and white fried fish shreds, the color is pleasing to the eye, soft and tender lubrication, delicious and delicious, it is a delicacy in early spring.

[raw material]

300 grams of swordfish. 10 grams of mushrooms, 100 grams of leafy green vegetables, 20 grams of egg white, 15 grams of ham. Shao wine 20 grams, onion and ginger juice 10 grams, refined salt 2 grams, water starch 15 grams, monosodium glutamate 1.5 grams, lard 500 grams (actual oil consumption 100 grams).

[production process]

Clean the swordfish, put the skin flat on the chopping board on both sides, gently beat the fish meat with the back of the knife to make the fish bone stick to the skin, then scrape off the fish meat with a knife and chop it into antler, add Shaojiu, spring onion and ginger juice, refined salt, egg white and water starch to mix well, pour into a funnel made of Kraft paper. Heat the frying pan and cook the lard until 30% hot (about 66 ℃). Squeeze the minced fish in the funnel into the oil pan slowly from the small hole, remove it when cooked, and change it into a 4 cm long section. Cut the ingredients into shreds, stir-fry in the original pan, add Shaoxing wine, salt, spring onion and ginger juice, chicken soup and monosodium glutamate, pour into the fish fillet, shake the wok, thicken with water and starch, sprinkle with cooked lard and turn the pan to serve.