Cooking Class:Three Flavor Stuffed Fish Rolls

This is a Suzhou dish. The main.ingredient is carp meat, and the auxiliaryingredients are winter bamboo, mushroomsand ham. First, remove the fish bones. Put thefish on a cutting board, and, with the fish flesh fac- lug upwards, cut the fish into 30 mm by 6 nun slices. Place in a bowl and coat with a mixture of egg white, salt, MSG and cornstarch. Set aside for later use.Rinse the ham and boil. Shred the winter bamboo, ham, mushroom andscallions into lengths of 30 mm. Place the fish slices …