Ingredients: 750g of seal fish, 2 parsley, 50g of water-borne mushrooms. Seasoning: 5 slices of ginger, 5 slices of onion, minced garlic 1 tablespoon, pepper and sesame oil 1 tablespoon, dried starch 1 tablespoon, 3 tablespoons of sugar and refined salt, 0.5 tablespoons of cooking wine and soy sauce, and clear soup 1 tablespoon.

manufacturing process

Slaughter the seal fish, wash it, chop it into dices, and marinate it with soy sauce, pepper, salt, onion, ginger and cooking wine for a while. Remove the onion and ginger from the salted fish, coat it with dry starch (not too much), fry it until golden brown, and take it out. In addition, fry the garlic until it is yellow. Leave the bottom oil in the pot, stir-fry the onion and ginger, put the pike into the sea, add cooking wine, clear soup, mushrooms, soy sauce and sugar, cook for a while, and put it away by high fire.