Whole fish with white sauce is a local traditional dish in Zhejiang Province, which belongs to the Zhejiang cuisine family. It has the characteristics of white and bright juice, clear color, fresh salt and tenderness.
Ingredients: 1 grass carp (weighs about 750 g).
Accessories: 25 grams of cooked chicken breast, 15 grams of shiitake mushrooms, 25 grams of cooked ham, 25 grams of egg yolk cake, 15 grams of cooked peas.
Seasoning: 5 grams of ginger slices, 1 green onion knot, 2.5 grams of green onion, 2.5 grams of refined salt, 1.5 grams of monosodium glutamate, 1 gram of pepper, 10 grams of wet starch, 15 grams of cooked lard, 10 grams of cooked chicken fat, a small dish of ginger vinegar.
<h1>Production process</h1>
1. Cut the fish clean, split into male and female pieces, and cut off the fish teeth.
2: Cut the ham, chicken, cake, shiitake mushrooms, etc. into nail cubes and set aside.
3, put about 1000 grams of water in the pot, boil over high heat, put the fish fillets in, put the male slices first, then put the female slices, the fish heads are aligned, the fish skin is facing up, make the pectoral fin wings up, put in the onion knots, ginger slices, cover the pot lid, when boiling, skim off the foam, turn the pot, continue to cook for about 3 minutes on high heat.
4: Remove the green onion and ginger, fish out, drain the water and put it into a long loin dish.
5, use another pot, heat the lard, put the green onion into the simmering aroma, add Shao wine, put in 200 grams of raw soup of fish, remove the green onion, pour the ham, chicken cubes, cakes, mushrooms, bowl beans and other condiments into the pot, add fine salt, monosodium glutamate, use wet starch to dilute the mustard, drizzle with chicken fat, pour on the fish, bring ginger when serving.