Ingredients: 600g perch, 500g shepherd's purse, oil, refined salt, gourmet powder, Shaoxing wine, water chestnut powder, egg white

Recipe:

1. Remove the head, skin and bones from the perch. Shred the perch and coat them with a paste. Scald the shepherd's purse in boiling water. After it is cool down, shreds them.
2. Make the shredded perch cross the half done oil till done. Remove and drain off oil.
3. Leave little oil in the wok and sauté the shredded shepherd's purse till fragrant. Add seasonings and stock. Put in the perch. Make a paste and pour on some done oil. Remove and serve.