1. Put the fish fillets into a basin, add the marinade bag, cooking wine and ginger slices, and slice the potatoes with cold water for later use;

2. Stir with chopsticks and refrigerate for more than half an hour;

3. Add cooking oil after the pot is hot;

4. After the oil is heated, put the ginger slices and garlic into the wok, and pour in the sauce to stir-fry for fragrance;

5. Add potato chips and fry for a few minutes;

6. Add stocks;

7. Cover the pot, simmer for about ten minutes after the fire is turned on, and stew until the potatoes are cooked;

8. Add marinated fish fillets;

9. Add Flammulina velutipes and shallots after boiling, and add coriander after boiling.

Precautions:

1, grass carp should be fresh to be delicious, and the heat should not be too strong when cooking, so as not to burn the fish.

When cutting fish, the knife should be inclined downward. Too thin is easy to rot, but not easy to taste when it is thick, about 1 cm thick.

3, the fish must be marinated for a period of time to be more tasty, and the fish should not be crispy when cooked like this.

4. When cutting the fish pieces, cut along the fishbone, so that the fish pieces will not be easily broken. If it really doesn't work, don't slice it and chop it into pieces.

The answer comes from China Food Network official website.