How to make Linggu fish slices? A simple and easy-to-learn home-style recipe

Ingredients: 1800 g snakehead fish, 250 g white king oyster mushroom

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

Method: 1. Slaughter the snakehead fish, remove the innards and intestines, wash clean, take the meat from the fish's back, remove the skin, cut into fish slices, add refined salt, chicken essence, pepper, dry cornstarch, and egg white, mix well and coat, and set aside. 2. Wash the white king oyster 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 fat and minced garlic and stir-fry until fragrant, add chicken stock, yellow wine, dark soy sauce, abalone sauce, hoisin sauce, tomato paste, white sugar, refined salt and other seasonings, add the white king oyster mushroom and simmer until tender, flavorful, and fragrant, then transfer to a serving plate and arrange in a ring, and set aside. 4. Heat the wok, add refined oil, and when the oil temperature reaches 160°C, slide the coated fish slices into the oil, and once the fish slices turn white, pour into a slotted spoon and set aside. 5. Pour off the oil, leaving a little residual oil, add the fresh pointed red chilies and celtuce slices and stir-fry, add refined salt, mushroom essence, and chicken essence and stir well, drizzle with wet starch and sesame oil and stir evenly, then transfer into the center of the white king oyster mushroom.