1. Cut the silver carp into large pieces and wash repeatedly. Add cooking wine, egg liquid. Marinate for five minutes.
2. Chicken feet cleaning. Remove the nails to control the moisture.
3. Prepare all the ingredients.
4. Cut the potatoes into chunks. Soak in water. Wash out the starch.
5. Put it in the pot. Canola oil. Put the fish cubes in when the oil is 70% warm. Deep-fried thoroughly and fished out.
6. Then fry the potatoes until the two sides are yellow and remove.
7. Leave a little oil in the bottom of the pan. Add the ingredients and sauté.
8. Put the chicken feet in and fry until the color changes. Pour in half a can of beer to remove the fishy and stir fry evenly.
9. Add the bean paste. Soy sauce, dark soy sauce, oyster sauce, stir fry evenly. put into a. The water without chicken feet is boiled on high fire.
10. Put potatoes and lotus fish, simmer for 20 minutes on medium heat. Collect the juice over the fire.
11. Pick up the pot, sprinkle some chopped green onions, and a delicious dish is ready.
