Butterfly Fish Fillet---the Taste of Summer
by @That floweropen@
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Cut grass carp into butterfly pieces.
2. Pickled with pepper, pepper, ginger, garlic, onion, salt and pepper soy sauce.
3. Marinate the fish fillets for 2 hours.
4. Fry in the frying pan until golden on both sides.
5. Add the seasoning of the pickled fish to Laoganma's cooking wine and chili oil and stir fry until fragrant.
6. Pour in the fried fish fillets and celery knots and stir fry gently.
7. Sprinkle some cooked sesame seeds from the pot.
