How to make delicious baileng mushroom fish fillets? Detailed recipe shared

Ingredients: 1800 g snakehead fish, 250 g white baileng mushroom

Auxiliary ingredients: 400 g celtuce, 2 fresh pointed red chilies, 2 g refined salt, 3 g mushroom essence, 1 g pepper powder, 100 g yellow wine, 200 g dry cornstarch, 1 egg, 10 g dark soy sauce, 50 g abalone sauce, 25 g seafood sauce, 5 g tomato ketchup, 200 g chicken stock, 50 g white sugar, 20 g wet cornstarch, 500 g refined oil, 100 g chicken oil, 5 g minced garlic, 5 g sesame oil.

Method: 1. Slaughter the snakehead fish, remove the guts and intestines, wash clean, take the meat from the back of the fish, remove the skin, cut into fish fillets, add refined salt, chicken essence, pepper powder, dry cornstarch, and egg white, mix well and set aside to velveting. 2. Wash the white baileng mushroom and celtuce, slice and set aside; cut the fresh pointed red chilies into willow-leaf shapes and set aside. 3. Heat the wok, add oil to coat the wok, add chicken oil and minced garlic and stir-fry until fragrant, add chicken stock, yellow wine, dark soy sauce, abalone sauce, seafood sauce, tomato ketchup, white sugar, refined salt and other seasonings, add the white baileng mushroom and simmer until tender, flavorful and aromatic, then transfer to a serving plate and arrange in a ring, set aside. 4. Heat the wok, add refined oil, when the oil temperature is 160°C, slide the velveted fish fillets into the oil, once the fish fillets turn white, pour into a slotted spoon and set aside. 5. Pour off the oil, leaving a little, add the fresh pointed red chilies and celtuce slices and stir-fry, add refined salt, mushroom essence, chicken essence and stir well, drizzle with wet cornstarch and sesame oil and stir evenly, then transfer into the center of the white baileng mushroom.