Dragon beard fish: 250

Bitter gourd? :200

condiments

Oil: right amount

Expanded mushrooms: 20

Starch? : right amount

Chicken essence: 3

White sugar: 2

Ginger? :3

Pepper? : a little.

Head pumping: a little

Salt: the right amount

Concentrated chicken juice: 2

Garlic? :3

Specific steps

first step

1. Prepare to make lobster sauce fillets and bitter gourd.

Second step

2. Prepare the expanded mushrooms and cut them into 3mm thick pieces for later use.

Third step

3. Clean the fillets, wrap them with clean towels, and squeeze them gently to absorb the excess water in the fish.

Fourth step

4. Cut the fillets into 5mm thick fillets.

Step five

5. Put the fish fillets into a seasoning bowl, add salt, sugar, chicken essence and pepper and gently grab them until they are thick, then add 3% water to the fish fillets. After the fillets are sucked dry, add a proper amount of starch and grab them evenly, then seal the oil and let them stand for use.

Step 6

6. Wash the bitter gourd, cut it vertically into 4 petals, remove the white gourd ladle, and then cut it into 3 mm thick slices with an oblique blade.

Step 7

7. Bring the pot to the boil. After the water is boiled, add proper amount of peanut oil, add bitter gourd slices and blanch for 6 minutes.

Step 8

8. Quickly scoop up supercooling and control water for later use.

Step 9

9. Wash the pot again, burn the pot with high fire, add peanut oil without fish fillets, heat it to the oil temperature of 5~6 minutes, and add a few slices of ginger.

Step 10

10. Put the fish fillets marinated in step 5 into the pot, spread them quickly for several times, and oil them for 30 seconds.

Step 1 1

1 1. Pick up the fillets quickly and control the oil for later use.

Step 12

12. Fire, heat it with tail oil for 7 minutes, and the sliced mushrooms, ginger and garlic in step 2 will be fragrant.

Step 13

13. Pour in the fish fillets of step 1 1, stir-fry a few times, pour in cooking wine and stir well.

Step 14

14. Add the bitter gourd slices in step 8.

Step 15

15. After frying, pour in clear soup made of concentrated chicken juice and continue to stew over high fire.

Step 16

16. In another burner, heat the casserole container of this dish to 80~ 100 degrees with low fire.

Step 17

17. stew for about 90 seconds, collect the juice until it is almost the same, add salt, sugar, chicken essence and head seasoning, stir well, then take out the pot and pour the ingredients and soup into the casserole prepared in step 16.

Step 18

18. Take out the pot, put ginger slices and garlic slices on the vegetable noodles, discard them and arrange them slightly.