Brief of Recipe of Longjing Fish Slices
500g black carp
1g Longjing tea leaves
20g cooked ham
20g cooked bamboo shoots
20g water mushrooms
1 teaspoon salt
1 teaspoon monosodium glutamate
1 tablespoon wet starch
1 cup lard
10ml Shaoxing wine
1000ml chicken soup
1.Remove fish scales, gills and internal organs. Then wash and clean the fish. Remove the back bones, skin, meat of abdomen and the red vein on the back.
2.Slice the fish meat. Salt and mix it with wet starch and egg white in a bowl.
3.Heat lard in a skillet. Fry the salted fish slices slightly. Remove from the skillet after the lard drained.
4.Soak Longjing tea leaves in boiled water for 1minute. Drain the water and set aside the tea leaves.
5.Remove the lard from the skillet. Heat chicken soup in the skillet over moderate heat, combine salt, Shaoxing wine, monosodium glutamate, mushrooms, and sliced bamboo shoots. When the soup is boiling, put in the fish slices, wet starch, tea leaves and the cooked lard. Remove from the skillet. Put in ham slices.