Chopped fish in sauce

1 serving


finely chop the fillets. finely chop the ginger and onions. combine chopped fillet with egg whites, 2 tablespoons of rice wine, ginger, chopped onions and mix thoroughly. heat vegetable oil in a wok or fryer and lower fish mince in the form of fritters into hot oil with a tablespoon. fry in batches. when the fish "fritters" come up, remove and let the oil drain. in another pan, heat 1-2 tablespoons of vegetable oil, pour in chicken broth, 1-2 tablespoons of rice wine, add salt to taste and transfer "fritters" into it. bring to a boil, remove the foam and, rotating the pan, pour starch diluted in a small amount of water into a thin stream. add melted pork fat at the end.