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I found this recipe in some old folders. I think it is so cool. So I share it with my DG friends!
4 fresh peonies, 250g fresh green fish, 100g bamboo shoots and proper amount of chicken soup, egg white, starch, salt, cooking wine, lard, white pepper powder, onion and ginger. First, wash the peonies clean, let them drain and place them on the plate; soak the green fish in cold water for 1-2 hours, take it out, let it drain, cut it into 3 cm lengths, which should be sliced and placed in a bowl, mixed with salt, cooking wine, MSG, egg white and wet starch. Slice the bamboo shoots. Clean the wok, turn on the gas, put the lard in the wok, heat it until it is warm, place sliced fish slowly in the wok to sauté it. Put the fish in a perforated spoon to let the oil drain and then put it on the plate. Then put and heat oil in pan, put into shallot, ginger, stir-fry them before stewing out fragrance. Pour bamboo shoot slice into pan until cooked. Add chicken soup, monosodium glutamate, refined salt, white pepper, cooking wine and thicken with starch water. Wait until the sauce boiled, put fish fillet, peony petals into pan, then sprinkle chicken oil.
The dish is ready, tasting fresh and tender, delicious and fragrant and it has the functions of nourishing yin and tranquillizing liver yang, removing dampness, promoting blood circulation and dispersing blood stasis and adjusting menstruation.