Ingredients
200 g grass carp fillet, 150 g celery, 2 egg whites.
Seasonings
Ginger (julienned), scallion (julienned), salt, chicken bouillon, cooking wine, water starch, sesame oil, and stock, all to taste; 500 g (about 1 lb) lard (about 35 g will be used).
Steps
1. Wash and trim the celery, then cut into small sections; clean the grass carp fillet, cut into thin strips, then mix with egg white, salt, and water starch to coat evenly.
2. Heat oil in a wok until hot, add the fish shreds and gently stir to separate, then remove and drain the oil.
3. Heat the remaining oil in the wok, add shredded scallion and ginger and stir-fry until fragrant, then add the celery and stir-fry briefly.
4. Then add salt, chicken bouillon, and broth to season, add the fish strips along with cooking wine, thicken with a water-starch slurry, and finish by drizzling with sesame oil.