Today we are sharing the recipe for Seafood Braised Fresh Fish

Braised fresh fish with seafood
Ingredients
1 grass carp (weighing about 750g), 200g clams. Seasoning: 50g yellow lantern chilli sauce, 4g salt, 4g monosodium glutamate, 3g chicken seasoning, 1g pepper, 15g millet chilli, 20g wild mountain pepper, 10g minced garlic, 1kg fresh stock, 15g each egg white and wet starch, 50g salad oil.

1、Slaughter and clean the grass carp, remove the head and tail, remove the bones, and flake the fish.
2, fish bones cut 3 cm long section, and fish head, fish tail, fish into boiling water, high heat boil 1 minute out of the water control, fish bones spare, fish head, fish tail placed on both sides of the open stove.
3、Slice the fish into thin slices 4cm long and 3cm wide, add 2g salt, 2g monosodium glutamate, egg white and wet starch to taste and sizing, marinate for 10 minutes, take out into boiling water, boil for 0.5 minutes on high heat and take out to control the water; boil the clams in boiling water for 1 minute on high heat and take out to control the water.
Colourful and colourful ceramic stones 4: Heat the salad oil in a wok, add the yellow lantern chilli paste, wild pepper, garlic and chilli and stir-fry over low heat, add the stock, season with the remaining salt, monosodium glutamate, chicken essence and pepper, bring the fish bones to a boil over medium heat, remove the fish bones and place them in a glass oven, cook the clams in the stock over high heat for 2 minutes, remove the clams and place them in the surroundings of the oven.
5: Place the cooked fish slices on top of the fish bones, pour the soup on the pot and serve. Features: beautiful shape, spicy and sour appetizer.

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