1. Choosing a small and medium black snakehead is enough for two people (black snakehead is also called black fish)
2. Ingredients: 300 grams of black fish (black snakehead), half of red pepper, half of green pepper, 1 lotus root, 2 coriander, 4 slices of ginger, 3 garlic cloves, 2 shallots
3. Soak the black fish for a while to exhaust the blood, wash and drain, and slice into fish fillets
4. Add cooking wine, salt (about 6 grams) and a little black pepper together until it becomes sticky and marinate for more than 10 minutes
5. Peel the lotus root, cut into slices and soak in water for later use (soaking in water is not easy to oxidize, and it can also soak excess starch, the finished product is more crispy)
6. Peel the lotus root, cut into slices and soak in water for later use (soaking in water is not easy to oxidize, and it can also soak excess starch, the finished product is more crispy)
7. Cut green and red pepper into small pieces, slice ginger, peel garlic and pat loosely, mince green onion, and cut coriander into sections
8. Stir-fry sesame seeds in a non-stick pan and set aside
9. Pour more oil to heat, add ginger and garlic until fragrant (you must have more oil in the dry pot fish fillet)
10. Add lotus root slices
11. Then add green and red peppers and stir-fry until they are broken, add a little salt (about 2g) to taste
12. Pour in the fish fillets and stir fry quickly until they change color (you can add some oil before putting the fish fillets into the pan, and the fish will not stick together. Don't put it in the pan for a long time, keep it fresh and change the color completely)
13. Finally, stir in a little light soy sauce and sugar and stir well, then sprinkle in chopped green onions, cooked white sesame seeds and coriander.
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