1. Get ready first.

Ingredients: auricularia auricula and carrot

Seasoning: ginger, garlic, garlic, pepper, dried pepper, balsamic vinegar, cooking wine, salt, sugar and chicken essence.

These include:

Marinate the fish fillets with cooking wine, pepper, a little starch and salt for 20 minutes.

After the black fungus is cooked, cook it in boiling water.

2. Take the pot, spread the oil, and stir-fry the seasoning over low heat.

3. Stir-fry carrots with high fire, then add black fungus, and finally stir-fry fish fillets with Aauto for about 1 minute. When the fish is almost cooked, add a little sugar, a little salt and a little balsamic vinegar, turn off the heat and add chicken essence.

4. Dish, like students can add coriander decoration.

Tomato slices

Ingredients: 500g clean fish.

Seasoning: 20g of sugar, 2g of starch100g, 2g of soy sauce, 5g of cooking wine, 8g of vinegar10g, 800g of peanut oil (about 50g of oil), 2g of chopped green onion, 2g of garlic, 2g of Jiang Mo and 5g of salt.

Production steps:

1. Cut the fish fillet into pieces 4 cm long, 2.5 cm wide and 0.5 cm thick. After pickling with seasoning, grab it with wet starch and dip it with dry starch.

2. Put peanut oil in the pot and heat it to 50% to 60%. Gradually put the fillets into the oil in the pot. Fry until the shape is mature, remove and control the oil.

3. Mix soy sauce, vinegar, sugar, cooking wine, salt, starch and water into thick juice and put it in a bowl for later use.

4. Add a little base oil to the pot, add chopped green onion, Jiang Mo and garlic and stir fry. Stir-fry until fragrant, add clean oil fillets, pour in sauce and stir-fry quickly.