Ingredients
500 g fresh mushrooms, 350 g raw fish fillets, 1 egg white, 5 tablespoons clear broth.
Seasonings
3 teaspoons salt, 3 teaspoons cornstarch, 3 teaspoons light soy sauce, 3 teaspoons minced ginger, 5 scallion sections, 1.5 teaspoons MSG, 1 teaspoon white pepper, 1 teaspoon sesame oil, 2 tablespoons peanut oil, 2 teaspoons Shaoxing wine.
Instructions
1. Finely mince the ginger; slice the fresh mushrooms and blanch them in boiling water; slice the fish into connected pieces (butterfly cuts).
2. Heat peanut oil in a wok, add scallions and ginger to release their aroma, then add fresh mushrooms, salt, light soy sauce, and MSG, stir-fry until cooked through, then remove from the wok. In a bowl, combine clear broth, MSG, salt, light soy sauce, white pepper, sesame oil, and cornstarch to make a sauce, and set aside.
3. Coat the fish slices with egg white and cornstarch, then slide them into hot oil until cooked through, and drain in a colander.
4. Leave a small amount of oil in the wok, add the fresh mushrooms and fish slices, pour in the cooking wine and the prepared sauce, toss everything until well-coated, then remove from the wok for a tender and silky finish.