Weinan cuisine - pot sticker green fish

material

200 grams of green fish 100 grams of pork fat pork 1 egg 50 grams of minced ham 1 stalk of chives 1 sprig of ginger 1 sprig of coriander 1 stalk of corn starch Appropriate amount of starch 500 g of edible oil (50 g of actual consumption) 3 g of sesame oil 3 g of cooking wine 3 g of fine salt Tsp of MONOSG

steps

1. Cut the green fish meat and fatty meat into 4 large pieces of the same size; wash and chop the green onion, ginger and coriander; marinate the fish and fatty meat with sesame oil, cooking wine, minced shallots, ginger, salt, monosodium glutamate, and half a half egg white respectively; 2. Lay the bottom with fatty meat, sprinkle corn starch on top, mix the remaining egg whites, starch, and water into a thin paste, hang a layer on the fish fillets, and then put them on the fat meat, sprinkle the minced ham in the middle, and sprinkle the coriander on both sides 3. Pour a small amount of oil into the pot, heat it over low heat, put the fatty meat side down, put it into the pan and fry; turn the heat on high, add oil to the pot, fry the fish until golden brown, fish out and cut into small pieces and plate. Pay attention to the double flavor mixture, fresh and fragrant. The pan sticking technique only frys one side, without turning the noodles. This dish is first fried over low heat, and then the other half of the oil is added, in a half-fried and half-fried state.