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Makinis na hiwa ng isda na binalot sa puti ng itlog at cornstarch, niluto sa mantika, ginisa sa luya at sabaw.
Linisin ang isda at hiwain sa manipis. Haluin sa asin, Shaoxing wine, cornstarch slurry, at puti ng itlog; pahirin nang maayos at hayaang mag-marinate.
Clean the fish and slice it. Mix in salt, Shaoxing wine, cornstarch slurry, and egg white; toss to coat and let the fish marinate and take on a smooth coating.
Painitin ang mantika sa kawali hanggang mga 50 porsiyento. Ipasok ang hiwa ng isda at marahang ihalo para maghiwa-hiwalay, lutuin hanggang halos 80 porsiyento. Patulain ang mantika.
Heat oil in a wok until about 50% hot. Slide in the fish slices and gently stir to separate them, cooking until about 80% done. Drain off the oil.
Mag-iwan ng kaunting mantika sa kawali at painitin muli. Igisa ang hiniwang sibuyas-dahon at luya hanggang mabango, pagkatapos ay buhusan ng Shaoxing wine para mag-deglaze.
Leave a little oil in the wok and reheat it. Stir-fry the shredded spring onion and ginger until fragrant, then deglaze with Shaoxing wine.
Idagdag ang hiwa ng isda, lagyan ng asin, at lagyan ng kaunting sariwang sabaw; pakuluan.
Add the fish slices, season with salt, and pour in a little fresh stock; bring to a boil.
Lapotin ang sabaw ng cornstarch slurry, wisikan ng sesame oil, at ihain.
Thicken with cornstarch slurry, drizzle with sesame oil, and serve.
