Stewed Grass Carp with Chinese Cabbage – YuBaiShao
This grass crap with cabbage is special with the soup. The soup is aromatic with a strong cabbage and fish aroma.
1. Coat fish fillet with egg white and cornstarch to make it tender.
2. Fry Chinese cabbage until tender. In this way, it can soak more bone soup during stewing.
Wash and cut Chinese cabbage into long strips. Remove bone from grass carp and cut it into thick slices, about 3cm long, 2 cm wide.
Beat the duck egg white into a bowl. Stir well and add cornstarch to make a paste. Coat fish slice with egg white.
Preheat the pot, add oil to fry cabbage until soft. Remove from heat and drain oil.
Use another pot. Add cabbage and bone soup. Add salt and stew the cabbage until really soft. Remove to a soup bowl.
Add lard to a pot, preheat the lard. Add fish slices and fry until cooked. Remove from heat and drain oil.
Remove oil from the pot. Add fish slices back to the pot. Add Shaoxing wine, salt, and mix well. Cook for 3 minutes. Pour fish slices on the cabbage in the soup bowl. Serve.