Name: Fish Fillet with Three Vegetables
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g Fungus; 1 Green bamboo shoots; 5s Mushroom; 1 piece grass carp; 1 tablespoon Oyster sauce; 1 tablespoon Soy sauce; 1 tablespoon White pepper powder; 1 tablespoon Cooking Wine; 20g Sweet potato flour; 2g salt; piece ginger; 3 cloves garlic

Fish Fillet with Three Vegetables

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Sometimes when buying fish, it’s too big. If you can’t eat it all at once, you have to find a way to solve it. Today, Xiaoyun will share something about the way I like to make fish. The fish can be made lighter so that both adults and children can eat it, and fish bones can be eaten. Make another dish to satisfy the different tastes of the whole family. Today, I came to the secret of simmering fish fillets and fish fillets for tenderness, that is, when blanching the water, it takes a short time, so that the fried fish fillets are tender and smooth. Fish meat is a good thing, rich in unsaturated fatty acids, especially It is sea fish. It has a very high DHA content, which is good for the growth and development of children. The elderly can also replace pork and other land meat foods. It has a good effect on controlling blood lipids, so it is good to eat more fish.

Fish Fillet with Three Vegetables

1. Head and tail of grass carp. Split the fish in the middle, remove the bones and skin, and use a knife to slice the fish into fillets.

2. Wash the mushrooms and slice them, peel the green bamboo shoots, wash and cut into thin slices

3. Minced ginger and garlic

4. Marinate the fish fillets with salt, cooking wine, white pepper, and sweet potato powder for 15 minutes

5. Soak the ears in cold water for 12 hours in advance

6. Boil water in a pot and put the marinated fish fillets in the water to cook

7. Use a colander to remove the cooked fish fillets and drain the water

8. Seasoning sauce: 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a small amount of salt, a small amount of starch

9. Put the pot on fire, pour in the bottom oil, saute the scallions and ginger,

10. Pour in mushrooms, green bamboo shoots, wood ear fish fillets, and stir-fry quickly over high heat

11. Then pour in the cooked fish fillets, shake the wok, don’t stir it with a frying spoon,

12. Pour in the pre-prepared sauce for seasoning, shake the wok so that the seasoning is wrapped on the ingredients

Tips:
1. When frying, stir fry;
2. Don't have too much sauce, don't take too long after the fish fillets are put in the pot, otherwise it will become a stewed fish.