process
1. Wash the pickled vegetables with running water and cut them into small pieces. Wash other onions, ginger and garlic, cut into pieces, shred and pat flat for later use.
2. Wash the rays and cut them into pieces.
3, sit in the pot and see the heat, pour in ginger and garlic.
4. Pour the fish into the pot.
5. Pour the water without fish, bring it to a boil with a big fire, and slowly cook it with a small fire until the fish turns white.
6. Pour in a little soy sauce.
7. Add the chopped pickles and simmer until the soup is collected.
8. Add red pepper.
9. Sprinkle with onions and you can get out of the pot.
1. Wash and drain the rays and marinate them with two spoonfuls of soy sauce 10 minute.
2. Slice Pleurotus eryngii and garlic, put them in an oil-free wok, add fermented soybean, stir-fry until the surface is slightly burnt, and then fry them in oil to make them fragrant.
3. Pour the rays into the wok and stir-fry until the color turns slightly white. Add pepper segments, a spoonful of sand tea sauce and a little sugar, add soy sauce and half a bowl of water as needed, cover the wok and simmer until the fish is completely white and cooked, with little water (not completely anhydrous).
4. Use a spoonful of corn starch and half a bowl of water to make a very thin sauce, pour it into the pot until the sauce becomes transparent and bright, then turn off the fire and serve.