Stir-fried black fish fillets: 2 slices of ginger, 2 cloves of garlic, carrot 1 root, half a onion, oyster sauce 1 spoon, 3 drops of sesame oil, appropriate amount of salt, appropriate amount of oil, 4 tablespoons of water starch, soy sauce 1 spoon, half a red pepper and 300g of black fish. Practice steps:
1. Cut ginger and garlic into powder; Cut carrot into rhombic slices; Cut the onion from the middle and cut it obliquely into sections; Seed red pepper and cut into diamond-shaped pieces. 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp water starch, 3 drops of sesame oil and appropriate amount of salt and mix well to make a juice.
2. Slice the snakehead fillet, add 1 teaspoon salt, and knead it with your hands until the fillet becomes sticky.
3. Add water starch in stages, adding 1-2 tablespoons water starch each time, and knead it by hand until the water starch is completely absorbed by the fish fillets before adding it.
4. Finally, pour in 1 tbsp of oil, grab it and leave it for 10 minute.
5. Heat the oil in the pot, add the minced ginger and garlic, and stir-fry over low heat.
6. Add the fish fillets, carefully spread the fish fillets with chopsticks, and fry until most of the surface of the fish fillets turns white.
7. Push the fish fillets to the side of the pot, add carrots, red peppers and shallots, and stir-fry until fragrant.
8. Pour in the juice, turn up the fire, and turn off the fire by tipping the spoon to wrap the juice evenly. For more practices, please check the cookbook.com.