1, ingredients: black fish fillet, half carrot, half green pepper, winter bamboo shoots 1, a little ginger slices, a little onion, salt, chicken powder, pepper, cooking wine and raw flour.

2. After the bought black fish fillets are cleaned, add a proper amount of salt, a little chicken powder, white pepper powder, cooking wine and raw flour, and put them in the refrigerator for pickling 10 minutes or more.

3. Slice carrots, green peppers and winter bamboo shoots, slice ginger and cut onions.

4. After the oil in the pot is heated, add the fish fillets and stir fry until the color turns white. Turn off the fire and take it out for use.

5. After heating with the remaining oil in the pot, add ginger slices and onion slices and stir fry, then add carrots and winter bamboo shoots in turn and stir fry (you can sprinkle a little water to increase the wettability of the ingredients), and stir fry until the carrots are slightly soft.

6. Add the green pepper and stir-fry for 1 min, add a little salt, and finally pour in the black fish fillets before taking out the pan, and pour in a little dilute flour and water to thicken and turn evenly.