1. Wash the fresh grass carp into slices.
2. Add starch. Cooking wine, egg white, white pepper.
3. Grasp evenly with your hands and let it sit for ten minutes. Boil a pot of boiling water. Turn off the heat when the water is boiled, and blanch the fish fillets for 30 seconds. Then cook the fungus. Cut lettuce into thin slices and set aside.
4. Raise the oil in the pan, add the fungus and lettuce slices and stir fry.
5. Add a spoonful of mash and stir evenly.
6. Add the fish fillets. Stir-fry for 30 seconds, add salt and MSG.
7. Stir-fry for 30 seconds over high heat. That's it. This dish must pay attention to the heat, the fish fillets will not taste good when they are old.
8. Put some coriander.
Tips:The fish fillets will be blanched later. Turn off the heat when blanching the water. This is very delicate. Don't fry for too long. Put the vegetables first and then the fish fillets.
