2. Wash the perch and cut off its head.
3. Pick out the fish along the spine. Then take out the thorn in the abdomen.
4. Cut the upper third of the fish to the skin with a knife, and don't cut it off.
5. Stick the fish skin with a knife and cut the fish.
6. After peeling off the skin, cut the fish into strips. Then cut it into cubes.
7. Wash the cut meat in water to remove mucus and fishy smell. Squeeze the water by hand, add salt and cooking wine and grab it evenly by hand. Add starch, grab it evenly by hand and marinate for ten minutes.
8. Mixed seasoning juice: oyster sauce, sugar, soy sauce, raw flour and cooked sesame seeds.
9. Chop ginger and onion. Add oil to the pot, heat it to 60% to 70%, add fish and fry until it is solidified, not for long. Don't use a shovel when you first arrive in the pot, just shake the pot a little.
10, Pleurotus eryngii and green pepper cut into strips.
1 1. Blanch Pleurotus eryngii in boiling water (be careful not to blanch for too long, or the umami will be lost. Scalding is to make Pleurotus eryngii taste smooth.
12, fry the fish, drain the oil, leave a little base oil in the pot, and add the onion and ginger to fry until fragrant.
13, add Pleurotus eryngii and green pepper and stir fry. Add the fish and stir fry. Mix the sauce well and stir fry.
14. Finally, add cooking wine to remove the fishy smell and stir fry evenly.