Perch contains protein, fat, trace vitamins, calcium, potassium, magnesium, selenium, and other nutrients. Its tender flesh is highly digestible, making it suitable for children, the elderly, and those with weak constitutions or poor digestive function. It also offers tonifying effects that boost energy and support the spleen, making it an excellent recipe choice during pregnancy.
Main Ingredient: 300g mandarin fish
Seasonings: 5g scallion whites, 5g ginger, 10g vinegar, 10g white sugar, 5g tomato sauce, 10g sesame oil, 5g soy sauce, 5g cornstarch, 10g egg white, 30g vegetable oil, 3g salt
Preparation Method
1. Bring seasonings to a boil in a pot, thicken with cornstarch to make sweet and sour sauce.
2. Slice the fish into thin fillets. Marinate with salt, MSG, and egg white. Roll each slice around ginger shreds and scallion segments, then coat with dry starch.
3. Heat oil in a wok to medium-high heat (70% hot). Add the fish rolls and fry until light golden brown. Drain excess oil, arrange on a plate, and drizzle with the sweet and sour sauce.