Heavenly King Gaidihu, dear officials, Happy New Year. It's the first day of the new year, and little jelly brings you a beautiful and delicious dish - hibiscus fillet.
<h1>Raw materials needed:</h1>
Ingredients: fish
Accessories: carrots, bamboo shoots, eggs
Seasoning: salt, cooking wine
<h1>Then the operation procedure:</h1>
1: Remove the bones and peel the fish, chop the minced, salt, monosodium glutamate, and sizing the cooking wine and set aside. Carrots, bamboo shoot slices.
2: Separate the egg yolks and egg whites, take the egg whites and beat them into egg bubbles. (Eggs are beaten in a place in the Qing Dynasty and beaten into bubbles)
3: Stir the egg bubbles, fish velvet and a little egg white into a slight thicken.
4: Heat a frying pan over high heat, oil and medium heat to 2-3. Scoop the fish mushrooms into the oil pan in a flat sheet with a spoon, and when the fillets float, remove the oil.
5: Leave a little oil in the pot, an appropriate amount of water, add bamboo shoot slices, carrot slices. Salt MSG to taste, stir-fry evenly out of the pan.
<h1>Notes:</h1>
1, control the level of oil temperature, oil temperature should not exceed 3 layers of heat (90 degrees), otherwise the fish is too old.
Okay, that's today's hibiscus fillet pull, will you guys do it! Hope this dish brings you happiness!
In the new year, please give you more advice!