Detailed Explanation of the Method and Cooking Techniques for Slippery Stir-Fried Fish Slices

Cuisine: Shandong cuisine

Main ingredient: Cleaned dace fish meat (or black carp)

Auxiliary ingredients: egg white, soaked wood ear mushrooms, special fragrant distiller's grains wine, refined salt, white sugar, chicken stock, chicken fat, wet starch, peanut oil

Method:

1. First slice the fish meat into pieces about one cun wide, and coat well with refined salt, egg white, monosodium glutamate, and wet starch;

2. After heating the peanut oil until warm, slide the coated fish slices into the oil one by one, stir to separate them, remove and drain the oil;

3. Blanch the wood ear mushrooms thoroughly in boiling water, remove and drain. In a stockpot, bring the chicken stock, refined salt, monosodium glutamate, and white sugar to heat, then add the separated fish slices. When the broth just begins to boil, add the fragrant distiller's grains wine, thicken with starch, drizzle in the chicken fat, transfer to a plate and serve over the wood ear mushrooms.

Wine pairing: This dish already uses fragrant distiller's grains wine. The ingredient in fragrant distiller's grains wine includes Shaoxing yellow wine, but after processing the wine body has been altered. If the original wine is used for pairing, one can better experience the close contact between wine and dish, and the taste will not be too bland.