1. Wash fish fillets and drain, prepare green beans and black fungus
2. Prepare seasonings (lemon, ginger, chopped green onion, lees,)
3. Cut the fish fillet into fish fillets and put it in a bowl, add ginger, 2 grams of salt, half of the cornstarch, squeeze into the lemon juice, mix well and let stand for 20 minutes, add a little water to the remaining cornstarch and dissolve into water starch
4. Pour water into the pot, first add the black fungus and green beans
5. Add cooked lard
6. Add salt
7. Add the fish fillets one by one after boiling
8. Bring to boil again
9. Add chicken essence to taste
10. Thicken the starch with water and turn off the heat
11. Serve
Tips:1. It can be cooked with other fish, the dreaddrum is salty, the fish meat is seasoned with salt, and the salt into the soup can be added with a little taste.
2. This dish has the best taste if thinly thickened
