1. Slice clean meat, add appropriate amount of salt and starch, and grab it evenly for later use.

2, the pot is on fire, add the right amount of oil, burn until six mature, add ginger and garlic to saute.

3. Stir fry mullet fillet for a while, add mint and soy sauce, stir fry until cooked, take out the pan and plate.

Preparation: mullet as shown above, three pairs of Pixian beans. Soak four pairs of ginger and cut into pieces. Soak six pairs of red peppers and cut them into particles the same size as diced mullet. Cut garlic into pieces the same size as diced mullet. One clear egg, one or two peppers, cooking wine, sweet potato powder, sugar, chicken essence, vinegar and white wine.

Step 1: code fish: mix fish, egg white, cooking wine and a little sweet potato powder in Pixian bean office and let it stand for ten minutes.

Step 2: When the vegetable oil is heated to 80% maturity, add a little sugar and one or two peppers, then add tofu, ginger and sea pepper, and then add Chinese liquor San Qian to remove the pickle flavor, and stir-fry the seasoning until the juice is not soup. Scoop it aside for use.

Step 3: When the vegetable oil is heated to 80% maturity, pour in diced mullet, stir-fry until the surface changes color, immediately pour in the prepared seasoning, onion and garlic, add a little vinegar and chicken essence, and then take out the pot.

These are all found online. I don't know if they can work.