Ingredients: 1000g fresh mandarin fish

Accessories: 500g lettuce, 10g green pepper

Seasoning: 50 grams of delicious fresh glutinous rice vinegar, 15 grams of Chubang onion and ginger cooking wine, 3 grams of Chubang MSG, 10 grams of Chubang special fragrant peanut oil, 2 grams of salt, 25 egg whites, a little pepper, appropriate amount of sweet potato starch, Chubang 3 grams of chicken powder, 250 grams of onions, 350 grams of celery, 3000 grams of chicken breasts, 200 grams of mustard, 50 grams of coriander, 250 grams of carrots, 50 grams of dry corn starch, 40 pounds of second soup, 30 grams of chilli padi, white peppercorns 100g

Production Method:

2. Peel and slice the lettuce, put it in a hot water pot, add Chubonte pure peanut oil, salt, and Chubon MSG, blanch and set aside;

3. Wash the grass carp meat slices with a razor blade, add salt, Chubang onion and ginger juice cooking wine, pepper, egg white, and sweet potato starch for sizing;

4. Add water to the pot and bring to a boil, add Chubang onion and ginger cooking wine, simmer the fish fillets until they are set, remove and set aside;

5. Add hot and sour clear soup to the pot, add appropriate amount of salt and Chubang chicken powder, bring to a boil, add fish fillets and quickly put them into a container;

6. Add a little Chubonte Fragrance Pure Peanut Oil to the pot, add green peppercorns and stir-fry until fragrant, then pour it over the fish fillets.

Hot and sour clear soup:

1. Mince 250g onion, 350g celery, 3000g chicken breast, 200g mustard, 50g coriander, and 250g carrot, then add 50g delicious fresh glutinous rice vinegar, 12g egg white, and 50g dry corn starch. Intensify;

2. Put 40 kilograms of the second soup into a soup bucket, add 30 grams of chilli padi and 100 grams of white peppercorns, bring to a boil over low heat, simmer over low heat for 1 hour, then add the beaten ingredients into the soup and continue Hang for 1 hour and filter into clear soup.