Accessories: onion, orange peel, green pepper, red pepper, egg.

Seasoning: cooking oil, soy sauce, pepper, cooking wine, salt.

working methods

1, the silver carp body is cut straight down from the back, and the thickness is about 1 cm. After washing, use oil-absorbing paper to absorb water, sprinkle salt and pepper evenly on the front and back, and marinate for a few minutes;

2. Cut the green pepper, onion and orange peel into rice for later use; Beat an egg in a bowl;

3. Sprinkle a little cooking wine on the fish, put a piece of starch in it and dip it evenly. After patting it with your hand, shake it and put it on a plate;

4. Heat the pot and pour in cooking oil; When it is 60% hot, put the fish pieces in the egg liquid to soak the eggs, then put them in the pot and fry them slowly, and then take them out after they are golden on both sides;

5. Heat another pot, pour a small amount of cooking oil, add green pepper, onion and orange peel when it is 30% hot, and stir-fry.

6. Put the fish pieces back into the pot, pour a small amount of cooking wine and soy sauce, and add a small amount of water. After eating, release the remaining vegetable particles and stir them evenly before eating.