It turns out that you can also make fresh fish meat abroad, as long as you add a little bit of aromatic leaves to increase the umami taste, you may wish to try it The bite is very mouthful and umami!
|Fresh white fish meat (I used monkfish)|
|Shrimp … (Chilled Noodles only works)|
|Seasoning: oyster sauce, sugar, flour, sesame oil, a little pepper and salt|
Wash the fish and let it dry!
Chop with a knife, add seasonings, mix well and stand until ready to use!
Wash the shrimp and remove the intestines,
Fresh shiitake mushrooms and chopped shrimp, do not need to be too broken! Put in fish!
Rub it together by hand and tart until the fish, shrimp, and mushrooms are mixed. I will tart for 45 minutes.
Take a small ball and fry in the wok. When it is almost cooked, add the chopped leaves and then turn to fry until golden brown!
Sheng is ready to cut pieces!