Stir-fried Green Fish in Hot Oil

Stir-fried Green Fish in Hot Oil

　　Main ingredients: One live green fish (about 1.5 kg), 15g red radish, 15g broad bean sprouts, 25g fresh peas, 50g chopped coriander, 10g prepared water mushrooms. Seasonings: 100g vegetable oil, 15g cooking wine, 50g soy sauce, 5g salt, 8g MSG, 10g each of scallion segments and ginger chunks, 5g minced ginger, a small amount of pepper, and an appropriate amount of eggs.

1. Dice the mushrooms and red radish, blanch briefly in boiling water in a wok, drain the water, and mix with the peas. Simmer in chicken broth until tender, then remove and drain the broth.

2. Slaughter the live green fish, drain the blood, scale, remove gills and internal organs, wash, and place in a fish plate. Add salt, cooking wine, ginger chunks (lightly smashed), and scallion segments. Steam for 20 minutes, then remove and drain the broth. Separately, place soy sauce, MSG, and pepper in a bowl to be steamed with the fish.

3. Pour the steamed soy sauce over the fish, sprinkle with peas, diced mushrooms, and diced red radish, then add broad bean sprouts and minced ginger.

4. Heat the vegetable oil in a wok until boiling, then pour it over the fish. Sprinkle with chopped coriander to finish.