Chai put the fish delicious preparation

Ingredients: 250 grams of gagi fish, 50 grams of eggplant (purple skin, long), 20 grams of coriander, 100 grams of ham sausage, 20 grams of winter shoots, 50 grams of celery, 50 grams of shiitake mushrooms (fresh), 5 grams of ginger, 10 grams of green onion, 4 grams of pepper, 5 grams of salt, 10 grams of white wine, 5 grams of chicken powder, 5 grams of monosodium glutamate, 5 grams of sesame oil, 10 grams of starch (peas).

method:

1. Wash and cut the sea bream into diagonal blades and marinate in marinade (5 g ginger, 10 g green onion, 2 g pepper, 3 g salt, 5 g white wine, 1 cup water) for 5 minutes.

2. Soak the hair with boiling water, remove the stem and cut the long strips; the ham cut into long strips; the winter shoots cut into long strips, boil until cooled in cool water, fish out the drained water; wash the celery leaves, rinse the cold water after boiling, and then tear into silk and set aside.

3. Drain and spread the fillets, add the mushrooms, ham and winter shoots in turn, then roll up the fillets and wrap them, bundle them with chinese celery and set aside.

4. Wash and cut the eggplant into 5 thick pieces and place on the plate, sprinkle a little starch on the eggplant slices, then put the fish rolls on the eggplant slices, put them in the steamer basket for about 10 minutes and then take them out.

5. Finally, bring the seasonings (2 grams of salt, 5 grams of white wine, 2 grams of pepper, 5 grams of chicken powder, 5 grams of monosodium glutamate, and half a cup of water) to a boil, use starch to outline the sauce, add a little sesame oil and pour on the fish roll.