Guoyi whitebait

Ingredients: 150g whitebait, 50g egg liquid, 2g salt, 1g monosodium glutamate, 8ml refined wine, 0.25g pepper, 20g starch, 2g onion, 1ml vinegar, 45g vegetable oil, 2g sesame oil and 30g soup. Special color: golden in color, salty and fresh in taste, and soft and mellow in whitebait. Operation: 1. Wash the silver, drain the water with a clean cloth, and add cooking wine, monosodium glutamate, salt, pepper and sesame oil to a large bowl to taste. Eggs are broken up with chopsticks. The fish are evenly patted with starch. 3 Stir-fry the spoon on fire, inject peanut oil and burn it to 60% heat. Dip the whitebait with starch into the egg liquid one by one, put it in a round shape, and shake the stir-fry spoon constantly. When the fish is fried for color on one side, turn it over and fry the other side, sprinkle with onion and shredded ginger when they are all golden yellow, and cook the soup stock and cooking wine. When the soup is dry, wake up and pour sesame oil on it. 3, whitebait steamed eggs [raw materials] 200 grams of eggs, 200 grams of dried whitebait [soaked in water in advance], 10 grams of onion, 10 grams of refined salt, 1 gram of monosodium glutamate, 15 grams of light soy sauce, 0.1 grams of pepper, 40 grams of cooked vegetable oil. Personally, I suggest that you don't care too much about the dosage of these raw materials, just according to your own preferences. I haven't seen anyone cooking with a laboratory balance, have you? [Production process] 1. Add 5 grams of refined salt and 10 grams of oil to the fish and mix well. 2. Stir the eggs into egg liquid, add salt and monosodium glutamate and mix well, and pour into the plate. 3. Boil the steamer, add the eggs and steam them on slow fire for about 7 minutes, then add the fish fillets and shallots, spread them on the noodles, steam for 3 minutes, take them out with waste heat for 2 minutes, pour soy sauce and oil, and sprinkle with pepper.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)