Description:The style of cooking is classified: Shandong cuisine | Seafood | Suit the taste of both old and young Taste: Clear and fresh Make the degree of difficulty : Ganish food (intermediate ) Make time: 10 minutes The materials: 450 grams of flatfishes. 25... Smooth sliced fish

• The style of cooking is classified: Shandong cuisine | Seafood | Suit the taste of both old and young
• Taste: Clear and fresh
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 10 minutes

• The materials: 450 grams of flatfishes. 25 grams of bamboo shoots , 25 grams of auricularia auriculajudaes
• Condiment : The egg is clear 25 grams. Continue 20 grams of wine , refined salt is 4 grams , wet starch is 50 grams. Peanut oil is 100 grams , spring onions are 10 grams , 5 grams of garlics , sesame oil is 10 grams
• Smooth sliced fish method:
• 1, will lean towards a fish to clean, split and grow up 5 centimetres, slice 3 centimetres wide , 0.2 centimetres thick and put the bowl, add and continue wine , refined salt , mix well tastily. It is clear to and then put the egg, the wet starch is mixed thoroughly. The bamboo shoots are cut slice, for use.
  2, add the peanut oil in the frying pan , burn when 40% is hot (about 100 degrees Centigrade ) on the fire while putting, cook the sliced fish progressively and slip well donly white, pull out and drip the oil.
  3, leaving the oil in the frying pan, China burns to 60% hotly (about 150 degrees Centigrade) and adds the spring onions , garlic to simply fry, puts into and continues the wine to cook , add clear soup , refined salt , bamboo shoots stretch , boiled auricularia auriculajudae, skim foam of floating, 4, put sliced fish cook over a slow fire with the little fire completely, collude into the thin Gorgon euryale with the wet starch, drench the sesame oil , put one
  
• Note:
• The scene of thin shape is beautiful, the color and luster is pure white , soft and fresh and smooth.