Ingredients Ingredients: appropriate amount of grass carp Accessories: a little egg white, appropriate amount of fungus (watered), 1 hot pepper, appropriate amount of stock, a little vegetable oil, a little salt, 2 grams of ginger powder, a little light soy sauce, an appropriate amount of water starch, a little green onion, chicken

A little powder 1. Wash the grass carp, cut into slightly thick slices, and marinate for a while with cooking wine, light soy sauce, chicken powder and ginger powder.

2. Wash the soaked fungus, tear into small pieces, cut green pepper into pieces, and mince green onion.

3. Wash the soaked fungus, tear into small pieces, cut green pepper into cubes, and mince green onion.

4. Shake the pot to allow the fish fillets to simmer in the warm oil.

There is a little more oil, but the oil temperature should not be too high.

I poured in a little too much oil left over from frying, but I threw it away after use, so I put it together.

In fact, half the amount is enough.

5. Drain the oil from the smooth fish fillets and set aside.

I eat it at home, and I don’t have very thick noodles, so the outer layer is not thick.

6. Heat oil in a hot pan, sauté minced green onions, add green peppers, fungus, and fish fillets and stir-fry evenly.

7. Add a little salt and light soy sauce to the water starch and thicken the gravy.