Ingredients: 100g black carp mousse, 30g mushrooms (bailinggu), 100g cabbage hearts, 50g xianggu, 10g carrot, oil, refined salt, gourmet powder, flour, water chestnut powder, egg white, yeast powder

Recipe:

1. Stir black carp mousse, mushrooms, seasonings, water chestnut power, flour, egg white and yeast powder water to mix them up. Make a paste and fry into glutens.
2. Scald cabbage hearts, xianggu and carrot in boiling water. Put high stock in the wok. Add the glutens and seasonings. Stir and sauté. Make a paste and pour on some done oil. Remove and serve.