Ingredients: a piece of Basha fish, peas, carrots, corn kernels, cooking wine, salt, soy sauce, onion, ginger and garlic.

Specific production steps:

1. Thaw the Basha fish in advance. It doesn't have to be completely melted, but it can be cut with a knife. If it melts, it won't be so easy to cut, because the fish is tender and scattered. Cut the fish into small pieces, add cooking wine and salt and marinate for about 20 minutes.

2. Prepare vegetables again. I put corn kernels, carrots and peas, or I can use quick-frozen ones, which is more convenient. In addition, cut the onion, ginger and garlic into sections for later use.

3. Pour the water into the pot and blanch the vegetables for three to five minutes. When it is basically cooked, it can be fished out and drained for later use.

4. Pour the oil in the pan, stir-fry the ginger and garlic until fragrant, then put the salted fish in the pan and stir-fry until it becomes discolored, then pour the vegetables in, add salt, add a little soy sauce, stir well, and put some chopped green onion before taking out the pan.