Ingredients: perch

Accessories: Coprinus comatus, Chinese cabbage, egg white, wild pepper and green pepper granules.

Seasoning: salt, cooking wine, sugar, pepper, mountain pepper water, chicken essence, water starch, garlic, onion ginger, soup stock, chicken oil and edible oil.

Cooking method:

1. After gutting and washing the perch, cut off the head and tail, and season it with salt, cooking wine, egg white and starch. Wash Coprinus comatus and cut into pieces. Pick and wash cabbage.

2. light the fire in the pot and add oil. When the oil temperature is 40% hot, add Chinese cabbage, Coprinus comatus, salt and chicken essence and fry until cooked. Put cabbage on both sides of the fish plate and serve Coprinus comatus;

3. light the fire in the pot and add oil. When the oil temperature is 40% hot, put in the fish fillets and take them out. Leave the remaining oil in the pot. Add minced garlic and minced mountain pepper, stir-fry with appropriate amount of broth, salt, pepper, water of mountain pepper, white sugar, chicken essence and fish fillets, thicken with water starch, sprinkle with green red granules, pour chicken oil out of the pan, and pour into a plate filled with Coprinus comatus.

Features: bright color, smooth fish and crisp mushrooms.

Tip: Eating mountain peppers as fish can stimulate appetite and help digestion and absorption of nutrients.