Lily Bulb Sautéed Fish Slices 1

Name: Lily Bulb Sautéed Fish Slices 1
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1750 g Grass carp (gutted and scaled, deboned, skinned, and sliced); 50 g Lily bulbs (soaked in warm water, steamed until soft); 250 g Winter bamboo shoots (cut into willow-leaf shapes); 150 g Pea shoots (tips picked and washed); 150 g Peanut oil; 15 g Starch; 10 g Fine salt; 1 Egg (use egg white only); 10 g MSG; 0.5 g Ground white pepper; 10 g Cooking wine; a pinch Broth; a pinch Scallion (minced); a pinch Ginger (minced)

This dish features starch-coated sliced grass carp quick-fried with lily bulbs, winter bamboo shoots, and pea shoots.

55 min

Easy

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Ingredients

Grass carp (gutted and scaled, deboned, skinned, and sliced) 1750 g

Lily bulbs (soaked in warm water, steamed until soft) 50 g

Winter bamboo shoots (cut into willow-leaf shapes) 250 g

Pea shoots (tips picked and washed) 150 g

Peanut oil 150 g

Starch 15 g

Fine salt 10 g

Egg (use egg white only) 1

MSG 10 g

Ground white pepper 0.5 g

Cooking wine 10 g

Broth a pinch

Scallion (minced) a pinch

Ginger (minced) a pinch

Instructions

Ingredient Preparation

Soak the lily bulbs in warm water and steam them until soft. Clean the grass carp — gut, scale, debone, and skin it — and cut the flesh into slices about 3 cm wide and 5 cm long. Coat the fish slices with fine salt, ground white pepper, egg white, and starch. Cut the winter bamboo shoots into willow-leaf shapes. Pick the tips of the pea shoots and wash them. Mince the scallion and ginger.