two cabbage mustard leaves
750g chicken soup
50g tomato ketchup
Clean the perch. Cut it in half and bone. Score both sides of the fish with diagonal cuts, then cut into ten pieces.
- Scissor the cabbage mustard leaves in the shape of chrysanthemum leaves, dip into boiling water and remove.
- Add condiments into consomme to make a spicy sauce. Deep-fry the perch pieces into chrysanthemums, transfer to a plate.
- Decorate the fish with cabbage mustard leaves. Add cornstarch to the tomato ketchup spicy sauce and pour over the fish.