Peel and slice the zucchini, marinate with salt, rinse with water after 10 minute, peel and slice the salted carrot. Cut the scallion and the scallion into sections respectively.
Heat oil in a pan (more oil than usual), stir-fry fish fillets quickly, stir-fry ginger, garlic and scallion in the remaining oil, and stir-fry zucchini and carrots.
Stir-fry until the zucchini is slightly soft, put the fish fillets, stir-fry slightly, and put a little salt and onion into the pan.
1. Sizing is one of the key skills for frying fish fillets. Sizing fish fillets not only enhances the toughness of fish fillets, but also makes them more tender and tasty. The specific method is to rinse the sliced fish fillets with clear water until they turn white, then drain the water and put them into a container, add a proper amount of seasonings such as salt and pepper to catch them evenly, then add an egg white to catch them evenly, and finally add a proper amount of dry starch to catch them evenly, and then put them aside to marinate for10 ~15 minutes.
2. Lubricating oil is the second key skill for frying fish fillets, that is, after the fish fillets are marinated, when the oil in the wok is poured and heated to about 40% of the oil temperature, add the fish fillets and gently fry them until they are white and broken, and then drain the oil for later use. After the side dishes are fried and the taste is adjusted, finally add the fried fish fillets and mix them gently to get out of the pot.