Ingredients: perch 1, 8 mushrooms, bamboo shoots 1, half bowl of potherb mustard, 6 cloves of garlic, 5 slices of ginger, proper amount of cooking wine and 2 teaspoons of salt.
1, prepare materials.
2. The fish washes away the blood and impurities in it with running water, and the knives are inclined on both sides. Coat the surface and interior of the fish with cooking wine. Put 2 teaspoons of salt in the palm of your hand and rub evenly inside and outside. Set aside and marinate 15 minutes.
3, hot pot hot oil, fried mushrooms and bamboo shoots.
4. Then add the cabbage and stir fry.
5, stir-fry until the side dish is oily, the mushrooms are out of the water, and the pot is ready for use.
6. pat a thin layer of starch on both sides of the fish (to prevent the fish skin from being fried).
7. Pour the oil into the pot and add ginger, garlic and fish. Fry until the fish's tail is tilted, turn it over and put it in.
8. Fry the other side until the surface is golden, pour in the fried cabbage, winter bamboo shoots and mushrooms, and then pour in hot water and 1 tablespoon cooking wine.
9. After 10 minutes of fire, complete the loading.