- Materials:
One perch
two cabbage mustard leaves
750g chicken soup
100g cornstarch
50g tomato ketchup
- Preparations:
- Clean the perch. Cut it in half and bone. Score both sides of the fish with diagonal cuts, then cut into ten pieces.
- Scissor the cabbage mustard leaves in the shape of chrysanthemum leaves, dip into boiling water and remove.
- Add condiments into consomme to make a spicy sauce. Deep-fry the perch pieces into chrysanthemums, transfer to a plate.
- Decorate the fish with cabbage mustard leaves. Add cornstarch to the tomato ketchup spicy sauce and pour over the fish.
