Ingredients
1 whole mandarin fish (about 500 g / 1 lb), 150 g shepherd's purse, 1 egg white, second stock as needed.
Seasonings
Oil, cornstarch, cooking wine, white pepper, salt, MSG, and scallion oil, each to taste.
Instructions
1. Clean the mandarin fish, remove the bones, and cut the meat into small cubes. Marinate with egg white, MSG, salt, pepper, and cooking wine. Wash the shepherd's purse, chop it finely, briefly stir-fry in oil, then add a little broth and bring to a boil.
2. Heat oil in a wok, and when it reaches 30-40% of its maximum temperature (about 275-300°F or 135-150°C), add the coated fish cubes and gently slide them through the oil to cook. Separately, bring a small amount of stock to a boil in a clean pot, then add the stock along with salt and MSG. Add the chopped shepherd's purse and cooked fish cubes, bring to a boil, then thicken with a thin cornstarch slurry. Finish by drizzling with scallion oil and serve.