Home-style recipe for celery and yellow fish shreds, tender and refreshing, perfect with rice

Ingredients: one fresh live carp, celery, chili pepper, egg white

Method: 1. Slaughter the live carp, remove scales, gills and internal organs, wash clean, wipe dry, split open and remove the bones, then cut the pure fish flesh into shreds about 7 cm long. Mix egg white and dry bean starch evenly, add cooking wine and salt and mix well, then blend with the fish shreds.

2. Cut the celery into sections about 7 cm long, remove the seeds from the pickled red chilies and cut into shreds. Mince the ginger and garlic into fine pieces. Mix soy sauce, white sugar, vinegar, monosodium glutamate, sesame oil and water bean starch with good stock to make a thickened sauce.

3. Place the wok over high heat, add oil and heat until hot (about 120°C---150°C), add the fish shreds, then immediately move the wok off the heat, use bamboo chopsticks to loosen the fish shreds, and after the fish shreds turn white, remove part of the oil, leaving about 50 g of poaching oil in the wok, then place it back over the heat, push the fish shreds to the side of the wok, tilt the wok slightly, add the minced ginger, garlic, pickled red chilies and celery and stir-fry until fragrant, then stir evenly with the fish shreds, pour in the thickened sauce, toss and push to mix evenly, remove from the wok and plate to serve.