Sansho Crystal Fish Shreds
1.
A pack of crystal fans
2.
Soak in water until the hair rises
3.
Loong Lee Fish Fillet Thaw at Room Temperature
4.
Cut the Longli fish fillet into thin strips, add half an egg white, half a tablespoon of salt, 1 tablespoon of cornstarch, and grab it with your hands
5.
4 wild peppers cut into pieces
6.
Cut off the roots of enoki mushrooms, wash them, and tear them apart one by one for later use
7.
Put the soaked crystal vermicelli into boiling water and boil until it is transparent, then remove it
8.
Rinse with cold water to prevent sticking
9.
Cook the shredded fish in boiling water and remove it for later use
10.
Pour a small amount of oil in the wok, heat it up, add in the wild sanjiao and stir fry for a taste
11.
Then add the enoki mushrooms and fry until the enoki mushrooms are soft
12.
Add 1 tablespoon of salt, 1 tablespoon of white vinegar and appropriate amount of water, and boil until boiling
13.
Finally, add the vermicelli and fish shreds, boil until it boils again, and then slightly reduce the juice to turn off the heat
14.
Add a small amount of chicken essence to taste when you start the pan, then put it on a plate.
