Although the sea bass is small, it is quite famous. The Southern Song Dynasty poet Fan Chengda wrote: "There are fish in the finely pounded oranges, and the west wind blows on the four gill perch; when the pine is crisp and greasy, there is nothing everywhere except Songjiang." "Praise for Matsue perch. The poem "Fishermen on the River" written by the famous Northern Song Dynasty writer Fan Zhongyan is about the Songjiang perch: people come and go on the river, but they love the beauty of the sea bass. Jun looked at a leaf boat, haunted by the storm.
Ingredients: 1 sea bass (about 400 grams), 1 egg, 2 rape leaves, 2 young celery, 20 carrots, 2 shiitake mushrooms
Marinade: 2/3 egg whites, 1/3 tsp salt, 1 tsp cooking wine, 2 tsp sesame oil, 1/8 tsp monosodium glutamate, 2 tbsp cornstarch, 1/8 tsp white pepper
Seasoning: 1 piece of ginger, 2 chives, 3 tbsp stock, 1 tbsp light soy sauce, vegetable oil, 1/8 tsp chicken essence, 1 tsp sugar, 1 tbsp cornstarch
Production process:
1. Perch to clean the scales and internal organs. Soak the mushrooms in water for 30 minutes in advance until soft.
2. Add a little salt to the eggs and beat into egg mixture. Heat a frying pan, coat with a little oil and spread the egg mixture into egg skins.
3. Cut the carrots, rape leaves, egg skins, shiitake mushrooms and celery into fine strips.
4. Cut off the head and tail of the fish with a chopper.
5. Cut through the back of the fish with a knife and cut off the flesh along the fish bones, which can be left to make fish soup.
6. Cut the fish into 5 mm thick strips and place in a bowl.
7. Mix the fish strips with salt, pepper, monosodium glutamate, cooking wine and sesame oil in the marinade. Cut the ginger shallots into long strips, add 1 tbsp of water to the water, and pour the shallots and ginger water 8 times slower into the fish.
8. Add the egg whites in the marinade, grasp well by hand, and finally add the dried cornstarch and mix well.
9. Blanch shredded shiitake mushrooms, shredded carrots and shredded celery in a pot of boiling water for 1 minute, then drained.
10. Mix all the shredded vegetables and egg skin into a fish bowl and mix well by hand.
11. Form balls by hand and place them in a long dish, with the head and tail of the fish at both ends of the plate. Bring water to a boil in a steamer, put on a fish dish, cover, steam on high heat for 6 minutes and remove.
12. Bring stock, soy sauce, sugar, chicken essence and 2 tsp oil to a boil in a wok, mix 1 tbsp corn starch with 2 tbsp water to make water starch, pour into the pot to collect the juice, and finally drizzle on the fish balls.
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