1: Barcelona fillet 600g, washed, drained and sliced.

2: 1/2 tsp salt, 1 tsp Shaoxing wine, 1 tsp corn flour, 1/8 tsp white pepper, 1 tsp sesame oil.

3: 2.5 tablespoons of olive oil, shredded ginger 1 tsp, salt 1/4 tsp, sugar 1/3 tsp, and Lee Kum Kee's special oyster sauce 1 tsp.

4: white mushrooms 1 box (200g), washed and drained for later use.

5:2 Wash and shred shallots, and add 1 teaspoon sesame oil.

Note: 1 spoon = 1 5ml = 1 spoon,1teaspoon = 5ml = 1 teaspoon.

Exercise:

working methods

Marinate fish fillets with two materials for 20 minutes (Figure A). If you can moisturize and put it in the refrigerator overnight, the fish will be more tender and smooth. Non-stick pan, add 2.5 tablespoons of oil, turn on medium-high heat on the stove, add shredded ginger and stir-fry until fragrant (Figure B).

Then add the fish fillet and stir-fry until it is half-cooked (Figure C), then add the washed white mushroom (Figure D), stir-fry a few times, then add the other three ingredients, stir-fry until the fish fillet is cooked (Figure E), and then add the shredded onion (Figure F) and sesame oil to make it even.