Steamed Whitebait with White Sauce
2g chopped scallion
salt, MSG, cooking wine
5g ginger juice
15g water chestnut powder
150g chicken soup
- Remove the eyes of the fish and clean it, wipe dry and coat with flour.
- Mix the water chestnut powder with milk.
- Put the whitebait into 60% heated oil and remove after 10 seconds.
- Fry chopped scallion in oil in a wok over a high heat, add a little Shaoxing rice wine and chicken soup, put in the whitebait and condiments, bring to the boil, simmer for 10 minutes, add the water chestnut batter.