Ingredients: fish fillets, green pepper, red pepper, corn oil, cooking wine, ginger, salt, egg white, cornstarch, chicken essence. Clean black fish fillets and drain. Add egg white, ? tsp salt and 10g cornstarch, scrunch well and marinate for 20 minutes. Remove the stems and seeds of green and red peppers, clean and cut into small pieces. Pour corn oil into a non-stick sauté pan. Add the ginger slices and heat the oil over high heat. Pour in the marinated fish slices and stir-fry quickly. Drizzle in cooking wine, stir fry evenly to remove fishy.

Ingredients: 300 grams of fish fillets, half of the green pepper, half of the red pepper, 30 milliliters of corn oil, 15 milliliters of cooking wine, 2 slices of ginger, 1 tablespoon of salt, 1 egg white, 10 grams of cornstarch, chicken essence.

1, black fish fillets cleaned, drained. Put the egg white, half a spoon of salt and 10 grams of cornstarch, scratched well, marinated for 20 minutes. Green and red peppers remove the stalk and seeds, clean and cut into small pieces.

2. Pour corn oil into a non-stick sauté pan. Under the ginger slices open high heat to heat the oil, pour in the marinated fish slices, quickly stir fry.

3, stir fry for a while, pour in cooking wine, stir fry evenly to remove fishy.

4, stir-fry until the fish slices are basically brown and cooked, turn off the heat and plate.

5, the pot to stay in the bottom oil, if the oil is not enough, you can add a little more, pour into the green and red pepper pieces stir fry.

6, stir fry for a while with salt, so that the green and red pepper flavor.

7, and then pour into the previously fried fish slices together stir fry, 1 minute or so.

8, such as fish slices completely fried, add a little bit of chicken essence, stir-fry to refresh. Stir-fry until the flavor can be.