condiments

fish meat

250 grams

cashew

100g

onion

100g

condiments

Eggs (of hens)

Proper amount

starch

Proper amount

thick broad-bean sauce

Proper amount

pepper

Proper amount

salt

Proper amount

soybean

Proper amount

ginger juice

Proper amount

Aromatic vinegar

Proper amount

refined sugar

Proper amount

chicken essence

Proper amount

thirteen?incense

Proper amount

white pepper

Proper amount

edible oil

Proper amount

step

1. Prepare a piece of fish.

2. Wash the onions for later use.

3. One fried crispy cashew.

4. Cut the fish into diced meat for use.

5. Put the diced fish in a bowl and add some salt, white pepper, cooking oil, thirteen spices, white wine, egg white and sugar.

6. Stir well and marinate 10-20 minutes.

7. Dice the onion and set it aside.

8. Take a small bowl and add sugar, vinegar, soy sauce and ginger juice to make flavored juice for later use.

9. Put the oil in the wok, heat it to 80%, and add the diced fish in turn.

10. Fry all the diced fish until the skin is crisp and golden.

1 1. Drain the oil and take it out for later use.

12. Leave the bottom oil in the pot.

13. Add bean paste.

14. Stir-fry the bean paste into red oil.

15. The dried red pepper suddenly emits fragrance.

16. Add diced onion and stir fry.

17. Add the prepared seasoning juice.

18. Put the fried diced fish into the pot.

19. Stir well, wrap the soup with diced fish and cook for a while, and add some starch water to the pot.

20. Add cashews, add chicken essence to taste, turn off the fire and serve.