Steamed Whitebait with White Sauce Materials: fresh whitebait 2g chopped scallion salt, MSG, cooking wine 5g ginger juice 25g flour 15g water chestnut powder 15g milk 150g chicken soup Preparations: Remove the eyes of the fish and clean it, wipe dry and coat with flour. Mix the water chestnut powder with milk. Put the whitebait into 60% heated oil and remove after 10 seconds. Fry chopped scallion in oil in a wok over a high heat, add a little Shaoxing rice wine and chicken soup, put in the whitebait and condiments, bring to the boil, simmer for 10 minutes, add the water chestnut batter.