Main ingredient: chub

Accessories: onion, orange peel, green bell pepper, red bell pepper, egg

Seasoning: cooking oil, soy sauce, pepper, cooking wine, salt

Methods

1, chub from the spine of the body straight down the cut, about 1 cm thickness, cleaned with absorbent paper to absorb the water, evenly sprinkled on both sides with salt and pepper, marinated for a few minutes;

2, the chub from the back straight cut, about 1 cm thickness, cleaned with absorbent paper, evenly sprinkled with salt and pepper, marinated for a few minutes; one egg. pepper, marinate for a few minutes;

2, green and red bell peppers, onions, orange peel cut into rice-shaped spare; an egg in a bowl and beat well;

3, the fish sprinkled with a little wine, a piece of starch into an even layer of hand patting after a shake, put on a plate;

4, take the pot to heat, pour the cooking oil; burned to 60% of the heat, will be put into the egg egg fish pieces in the egg liquid dipped with the egg! After the pan on low heat and slowly fry, both sides of the golden brown and then removed;

5, another take the pan hot, pour a small amount of cooking oil, thirty percent of the heat into the green and red peppers, onions, orange peel particles, stir fry after a part of the sheng;

6, the fish pieces back into the pan, pour a small amount of cooking wine, soy sauce, a little water, after the taste of the remaining vegetable particles, mix well and then can be eaten.