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Steamed Whitebait with White Sauce

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fresh whitebait
2g chopped scallion
salt, MSG, cooking wine
5g ginger juice
25g flour
15g water chestnut powder
15g milk
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.

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