The essence of Chinese cuisine is to use only simple ingredients, simple methods, without any modification to reflect the unique flavor.
Egg yolk juice:
Put 100g salad oil in the pot. When it's 20% hot, put 10 egg yolks into it. Stir fry it over low heat until the oil and egg are mixed. Add a little cheese, salt and monosodium glutamate to taste. Pour the sesame oil out of the pot.
Production method:
1、 The COD is thawed naturally, and the slices are 2 cm thick. Dry the water with a dry towel, add 5 grams of salt and MSG respectively, marinate 8 grams of chicken powder for 15 minutes, and then pat the custard powder.
2. Put the salad oil in the pot. When it's 50% hot, put the codfish in it. Fry for 5 minutes on low heat until both sides are golden yellow. Take it out for standby.
3. At the same time of frying the haddock, put the iron plate on the pot, heat for 10 minutes, take it out, spread the onion shreds, put the Haddock in, garnish with broccoli, and serve with egg yolk juice.
4. After serving, drizzle the mayonnaise over the haddock.