Ingredients: Braised fish and a kudzu leaf fish (one catty, gill removed, scales removed, belly removed and washed).

Accessories: left and right halves of cooked chicken (sliced), left and right halves of fresh mushrooms (sliced), and bamboo shoots (sliced and boiled in boiling water for about five minutes).

Seasoning: half a slice of onion, cut into sections. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. A tablespoon of starch, add water to make a thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.

Cooking method

1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.

2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.

3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.

4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.

5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.

6. Pick up the fish and put it on a plate for later use.

7. thicken the soup in the pot and pour it into the fish dish.