1

Prepare materials.

2

Cut off the skin of the fish, obliquely cut into fillets with a thickness of about 0.5 cm, cut the skull of the fish in half, and take Flammulina velutipes100g.

three

Grab the fish fillets with 1 teaspoon cooking wine, starch, egg white and proper amount of salt, and marinate them with a few slices of ginger for 15 minutes.

four

Heat oil in a pot, add ginger slices and stir-fry until fragrant, then add some cooking wine to the fish head, add water, add onion segments and cook for 15-20 minutes. After the fish soup turns white, remove the scallion and put the soup away for later use.

five

Boil hot water in the pot, add proper amount of salt, add bean sprouts, shredded Chinese cabbage and Flammulina velutipes, cook until it is broken, take it out and spread it at the bottom of the deep pot for later use, and put some chopped green onion on it.

six

Put oil in the pan and saute garlic. Put Pixian watercress into the pot and stir-fry the red oil slowly.

seven

Pour fish soup (or water) and add cooking wine, sugar and salt. It tastes good. After the soup is boiled, put the marinated fish fillets into the soup, spread them out with chopsticks, and turn off the heat when the fish fillets are cooked and discolored.

eight

Pour the cooked fish fillets into a pot covered with blanched vegetables and sprinkle with chopped green onion and parsley.

nine

Heat 3-4 tbsp oil, add a little pepper and heat it to 80%, then pour it on the fish fillets.

skill

Be careful: 1: Put some egg whites when marinating fish fillets, the fish will be more tender and smooth.

2. When the fish fillets are cooked in the soup, the movements should be light, otherwise the fish fillets will be easily broken.

3. Can the vegetables at the bottom be changed into other kinds according to your own taste?

4. If you use fish soup to make this dish, skim off the excess oil and soup residue after eating, and the remaining soup will be delicious when used to make rice noodles.

5: If the taste is heavy, you can add some dried pepper segments when frying pepper oil.