Haihong will always be the little seafood that our seaside town can eat all year round. The sea rainbow in spring is the most plentiful and cheapest time. If you buy five yuan a catty, you can go home and steam it. At one end of the table, you will immediately make your table tall and big, and you can eat more sea rainbow. You can peel off the meat and keep the white soup at the bottom of the pot when steaming. You can also make soup or noodles for your next meal. This time I cooked a sea rainbow meat stir-fry dish. The method is as simple as it can be, but the taste is delicious and small and fresh. Red sea rainbow meat, green cucumber and red pepper will definitely make you eat more.

1/5 main ingredient: haihong meat 200g, auxiliary materials: 1 cucumber, 1 red pepper, a little black fungus, onion, ginger and garlic, seasoning: salt, soy sauce, 2/5 slices of cucumber, red pepper and black fungus cut into small pieces, onion, ginger and garlic.

Edible tips 1. There is no need to add water to the rainbow when steaming. After washing, steam directly in the pot, because the sea rainbow contains a lot of water, and heating will produce a lot of white soup; 2. The peeled sea rainbow meat must be preserved at low temperature and digested in a short time. Sea rainbow meat will go bad once it is stored for too long or at an inappropriate temperature; 3, the sea red itself is very salty and delicious, and the amount of salt should be appropriate when frying.