Ingredients
250 g (about 1/2 lb) boneless mandarin fish fillet, 100 g (about 3.5 oz) yellow chives, 1 egg white.
Seasonings
Salt 1/2 teaspoon, MSG 1/2 teaspoon, cooking wine 1 teaspoon, water starch 2 tablespoons, vegetable oil 500 ml (about 1/2 cup, for deep-frying, about 2 tablespoons will be absorbed).
Steps
1. Clean the mandarin fish fillet, cut into shreds, then mix with salt, egg white, and cornstarch slurry to coat evenly; wash the yellow chives and cut into small sections.
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 the yellow chives and stir-fry until fragrant, then add cooking wine, salt, and a pinch of MSG, and stir-fry briefly.
4. Then add the fish strips and stir-fry evenly until well-seasoned, thicken with a cornstarch slurry, drizzle with oil for shine, and serve immediately.