1. Use salt, ginger, garlic, light soy sauce, and starch to marinate the fish pieces.
2. Pleurotus eryngii sliced into strips
3. Cut tomatoes into small pieces
4. Put the oil in a pot and heat up, add the tomatoes, and fry until the juice comes out.
5. Put in the chopped garlic or not cut it
6. Add the cut pleurotus eryngii and spread out.
7. Then add the fish pieces, spread them evenly, don't need to turn it over, close the lid, remember to keep the fire stuffy. Stuffed until the fish pieces are fully cooked, and finally turned over.
8. The final product.
Tips:I didn't add salt to this dish, the fish fillet tastes good enough when marinated.
Finally, after the fish is cooked, you can pour some juice on it, water starch, and when the salt is not enough, you can adjust it a little.
