2. Wash and slice the prepared side dishes separately for later use. Shred green pepper, cut ginger and garlic into large grains, and cut fish in the middle. It's best to divide the fish into large pieces. Rub a little salt and cooking wine on the fish with a knife.
3. Take out Murphy's multifunctional pot, blanch the side dishes such as bean skin, lotus root slices, Flammulina velutipes and auricularia auricula with boiling water, remove them and spread them at the bottom of the pot.
4. Put oil in another pot. After a little heat, fry the fish in medium heat until golden on both sides (you can also fry it, preferably with relatively little oil). Note: it will be more transparent when it is split in the middle.
5. Spread fried fish on the side dishes.
6, stir-fry grilled fish juice, put a little more oil than usual, first stir-fry ginger and garlic, then stir-fry green pepper and celery, and add the right amount of salt.
7. Add 1 tbsp soy sauce, 2 tbsp soy sauce, 1 tbsp vinegar and 4 tbsp Laoganma lobster sauce, stir well, add a little water to make soup, boil and pour it on grilled fish and side dishes. I feel that there is still a little less soup. You can add some water.
8. Turn the multifunctional pot to the highest grade. You can sprinkle some shallots or coriander at will, sprinkle a handful of cooked peanuts and cook for a while. Side dishes and fish can be eaten when they are delicious. You can also taste it while cooking. If the taste is not enough, you can make some adjustments.
9. The aroma of lobster sauce is accompanied by the freshness of the fish and the taste is delicious. Delicious grilled fish is ready.