Ingredients
1 mandarin fish (about 500 g / 1 lb), Longjing tea leaves and stock to taste.
Seasonings
Salt, rice wine, MSG (or chicken bouillon), white pepper, and cornstarch, each to taste.
Instructions
1. Brew the tea leaves with boiling water and set aside.
2. After killing the live mandarin fish, clean it, remove the bones, and slice it into rectangular fillets.
3. Coat the fish slices with cornstarch, white pepper, and salt, then blanch them in boiling water until cooked. Add broth, wine, and MSG, bring to a boil over heat, then transfer to a glass serving dish and pour in the tea-infused liquid.