Ingredients
1 fresh whole fish
Seasonings
300 g pearl leaves (or baby bok choy), 2 scallions finely chopped, 1/2 tablespoon chili powder, 1/2 tablespoon ginger juice, 1 1/2 tablespoons egg white, 1 teaspoon sugar, 1/2 teaspoon salt, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon cornstarch, 1 tablespoon oil.
Instructions
1. Clean and wash the fish, then marinate with seasonings for half an hour.
2. Heat 1 tablespoon of oil, sauté the scallions and chili powder until fragrant, then add the fish. Splash in half a tablespoon of cooking wine and stir well. Thicken with a cornstarch slurry, stir a few more times, and transfer to a serving plate.
3. Wash the pearl leaves, pick the leaves off the stems, pat them dry, then deep-fry in hot oil until crispy and place on the plate.