Colorful Sturgeon Shreds
by kiss war girl
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Peel and slice the sturgeon, then shred.
2. The shredded fish meat is sizing with egg white, salt, soy sauce and starch.
3. The soaked mushrooms are cut into silk with scissors, and then cut into inch sections.
4. Remove the stems and seeds of red colored peppers and bell peppers, wash and shred; mung bean sprouts, pinch heads and tails, wash and drain; peel carrots, wash and shred.
5. Put an appropriate amount of oil on the pot and heat it to 40% hot, add the fish shreds, and remove the oil.
6. Leave the bottom oil in the pot, add the ginger slices and sauté.
7. Add shiitake mushrooms, mung bean sprouts, green and red pepper shreds, a little clear broth, and stir-fry evenly.
8. Pour in the smooth fish shreds and turn the frying spoon upside down.
9. Add appropriate amount of salt and pour a little sesame oil to the pan.
