Accessories: 20g bamboo shoots, 50g Chinese cabbage, 20g leek, 20g fungus, 50g pork tenderloin and 50g vermicelli.

Seasoning: onion 10g ginger 5g soy sauce 10g rice wine 5g pepper 2g starch (pea) 5g vegetable oil 70g each.

How to stew fish at home;

1. Cut onion and leek into sections; Ginger minced; Soak vermicelli in cold water until soft; Slice auricularia auricula.

2. Remove the scales, gills and internal organs of the fish, rinse and drain.

3. Heat 3 cups of oil in the pan, add the fish, fry until the surface is golden yellow, and take it out.

4. Heat a little oil in the pot, add onion and ginger slices to saute, add soy sauce and half a glass of water to boil, then add rice wine, white pepper, fish, bamboo shoots, fungus and sliced meat, cook until the fish is cooked, and then take the fish out of the plate.

5. Finally, put vermicelli, Qingjiang vegetables and leeks into the pot, thicken them with appropriate amount of starch water and pour them on the fish.

For more information about home-cooked braised fish, please visit Mint.com Food Bank/Restaurant /jiangmenyu.