A grass carp weighing three pounds picked up a kitchen knife and cut it. Different division of labor, happy cooperation. Fish pretreatment project to rice. As a result, it is conceivable that the fish fillets are really not very good-looking. We need to investigate, but fortunately we ate them ourselves. Then came Chef Xiaoyu. The following can be done according to the recipe. Based on the principle of saving fuel, Xiaoyu cooks water in the true sense, instead of using all the oil that is popular now:

1, add soy sauce, cooking wine and water starch into the fish fillet and mix well.

2. Ignition in a pan, after the oil is hot, dry pepper and pepper, stir-fry the fragrance, be careful not to burn, remove and cool.

3. Stir-fry vegetables in oil. I use lettuce. If it is broken, I can take it out and put it in the cauldron.

4. Put oil in the pot, put Pixian watercress after the oil is hot, put more, stir-fry until red, add garlic and ginger, add water, then season, add soy sauce, chicken essence, cooking wine, pepper, salt and sugar.

When the water is slightly boiling, you can start to slide the fish slices. Put the fish fillets into the water with a colander and stir them with chopsticks a few times. When the fish changes color, it can be placed on the previously fried lettuce.

6. Finally, sprinkle chopped dried pepper and pepper, then pour in hot oil, listen to the sound, smell a pungent spicy taste, and serve!