material preparation
1. Fresh fish: Grass carp is the best choice for sliced fish, fresh and delicious.
2. Side dishes: winter bamboo shoots, fungus, mushrooms, carrots, green peppers, etc.
3. Seasoning: onion, ginger, garlic, cooking wine, salt, chicken essence, soy sauce, soy sauce, white pepper, starch, water, etc.
Step description
1. Fish processing: Scale removal, viscera removal, head and tail removal, washing and cutting into thick slices. Marinate with salt, cooking wine, chicken essence and white pepper for 20 minutes.
2. Side dish processing: peel and slice the winter bamboo shoots, soak the fungus in soft slices, and slice the mushrooms, carrots and green peppers for later use.
3. Processing of seasoning: Chop onion, ginger and garlic for later use.
4. Stir-fry fish fillets: heat the oil in a hot pot and fry the fish fillets until both sides are golden.
5. Stir-fry side dishes: heat the pan and cool the oil, add shallots, ginger and garlic, add side dishes and stir fry, add cooking wine, salt and chicken essence and stir fry evenly.
6. Stir-fry fish sauce: add water, soy sauce, soy sauce, salt, chicken essence, white pepper and starch to another pot and cook until thick.
7. Stir-fry salmon: pour the fried side dishes into the fish pot, add the fried fish fillets, pour in the fried sauce and stir well.