How to make shredded fish with red yeast rice paste, learn it easily in a few simple steps

Ingredients/seasonings:

1 snakehead fish (about 1500 g). 100 g green vegetables. 15 g shredded scallion white, 10 g shredded ginger, 1 g pepper, 5 g Shaoxing wine, 4 g fine salt, 3 g MSG, 60 g white broth, 2 egg whites, 40 g wet starch, 50 g red wine lees, 750 g salad oil (about 75 g consumed).

Preparation process:

1. Slaughter the snakehead, wash it, remove the two fillets from the left and right sides, skin them and cut into 9 cm long shreds, put them in a bowl, add 2 g fine salt, egg whites, 10 g Shaoxing wine, 20 g wet starch and stir to coat.

2. Put the red wine lees, 5 g Shaoxing wine, 2 g fine salt, MSG, pepper, shredded scallion and ginger, white broth and 20 g wet starch in a bowl, mix into a sauce and set aside. Place a wok on the heat, add 750 g salad oil and heat until 40% hot, add the fish shreds and separate them with chopsticks, pour into a slotted spoon, drain off the oil, put scallion and shredded ginger into the wok, when fragrant add the sauce, add the fish shreds and stir-fry evenly, transfer to a plate, then use another wok to stir-fry the green vegetables until cooked, arrange them around the edge and serve.