How do you stew red seabream so it tastes delicious? The home-style method is very simple

[Features] The fish pieces are fragrant and tender, the broth is rich and savory, and it is nutritious.

[Ingredients]

800 g fresh red seabream. 100 g pork, 50 g Irish moss, 75 g winter bamboo shoots, 100 g eggs, 50 g cilantro segments, 50 g flour. 150 g peanut oil, 15 g scallion, 15 g ginger, 25 g Shaoxing wine, 10 g soy sauce, 250 g clear broth, 20 g vinegar, 5 g refined salt, 1 g monosodium glutamate, 10 g sesame oil.

[Preparation]

Remove the head of the red seabream, take out the innards, scrape the scales clean, remove the fins and tail, wash clean, and chop into large domino-sized pieces. Cut the pork and winter bamboo shoots into slices. Soak the Irish moss until opened and pick it clean. Crack the eggs into a bowl and beat evenly. Add peanut oil to a wok and heat to 70% hot (about 175°C); coat the fish pieces with flour, dip them in the egg liquid, and fry in the oil until 80% cooked, then remove. Start another oiled wok, add lard and heat, stir-fry the scallion segments and ginger slices a few times, add the pork slices, winter bamboo shoots, and Irish moss and stir-fry, splash in the Shaoxing wine, add the soy sauce, clear broth, vinegar, refined salt, and monosodium glutamate, bring to a boil and skim off the foam, put the fish pieces into the wok and simmer over low heat for about 10 minutes, drizzle with sesame oil and transfer to a soup plate, sprinkle with shredded scallion and cilantro segments, and it is done.