Main Ingredients
Grass Carp
200g
Accessories
Fungus
80 grams
Bamboo shoots
60 grams
Green pepper
1 piece
Carrot
7, 8 slices
Starch
Appropriate amount
Egg
1 piece
Green onion
Appropriate amount
Sesame oil
10 ml
Salt
3 grams
White sugar
5 grams
Cooking wine
5 ml
MSG
3 grams
Stock
p>300 ml
Oil
Appropriate amount
Ginger shreds
Appropriate amount
Steps
p>
1. Marinate grass carp slices with pepper, cooking wine and salt for 10 minutes
2. Grasp the starch well
3. Sizing with egg liquid
4 .Slice the ginger and cut the green onions into sections
5. Cut the green peppers into cubes
6. Cut the carrots into thin slices
7. Place the fish fillets in the pan and slide them into oil until they turn white.
8. Blanch the fungus and bamboo shoot slices and set aside
9. Use the original oil in the pot to sauté the ginger and onion until fragrant
10. Pour in the stock and bring to a boil
11. Put the fungus and bamboo shoot slices, green pepper and carrot slices into the pot, add sugar
12. Put the fish fillets into the pot and cook for 3 minutes, add sesame oil, and thicken with starch
13. Remove from the pot and garnish with coriander