Cooking Steps

1. 

   Step1:Choose fish without thorns for this dish. This time, I used the dragonfish. Cut it into small pieces.

2. 

   Step2:Then add 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon starch and 1 egg white. Marinate for a while. The main function of adding starch and egg white is to keep the fish tender and smooth.

3. 

   Step3:Then use half a teaspoon of sugar and half a teaspoon of salt, 1 teaspoon of corn starch and 2 tablespoons of water. Mix well and prepare the sauce.

4. 

   Step4:Boil a pot of boiling water. First, blanch the chopped celery and carrot seeds in the pot until they soften slightly. These vegetables are hard to ripen. If you deal with them in advance, you can make them ripen to the same degree later. Sometimes it's a little trouble to cook. But that's the difference between delicious and not delicious.

5. 

   Step5:Put the longliyu in the pot and scald it. When it's set, take it out immediately. The fish is very easy to cook. So this step should be fast.

6. 

   Step6:Heat the oil in the wok. Put the pine nuts in the wok and stir fry them over low heat to give the fragrance. I bought peeled pine nuts. They are usually found in supermarkets.

7. 

   Step7:Then pour in the scalded fish and vegetables.

8. 

   Step8:Add the juice before you add it. You can taste it. If it's light, you can add salt yoursel

9. 

   Step9:Stir well and you will be out of the pot.

10. 

    Step10:When you're done, please take a picture for me. On Weibo @ Tong Xiaoyu, Xiaoyu's private chef. I'll choose the works of the stick as a gift.