Ingredients: 1 seabass (weighing about 600 grams), 250 grams of lamb net oil, 2 eggs, 1 red and 1 green cherry each. Seasoning: 10g coriander, 10g chives, 500g dry flour, 15g oil, 10g salt, 5g MSG, 15g cooking wine, 10g Maggi soy sauce, 5g fish sauce, 5g sugar, salad 8 grams of oil, 5 grams of corn kernels, 10 egg yolks, 100 grams of carrots, and 100 grams of spinach juice.
Method
1. Add spinach juice to 5 egg yolks and mix thoroughly, add carrot juice to the other 5 egg yolks, put oil in the pot and heat until 40% hot, separate them with oil grates. Pour into the pot to make the egg yolk crispy, take out the oil and put it on a plate to form a Tai Chi pattern, and surround it with corn kernels.
2. Slaughter the sea bass, add salt, monosodium glutamate, cooking wine, fish sauce, and soy sauce and spread evenly on the surface; stuff the fish belly with coriander and chives and marinate for 1 hour, spread out the mutton net oil, wrap the sea bass and set aside.
3. Add 220 grams of dry flour, water, oil, sugar, and eggs to make a dough. Roll the dough into a 0.3 cm thick piece, wrap the seabass, and fold the dough into a fish shape. Brush with salad oil, put in the oven (the bottom heat of the oven is 150°C, and the upper heat is 200°C) and bake for 20 minutes, take it out and serve, garnish with red and green cherries.