1. Cut the fish into cubes, marinate in sesame oil, salt, and egg liquid for 30 minutes, then add cornstarch and knead it
2. Wash the edamame, cut the carrots into cubes, forget to shoot, the oil in this pan is being copied, add some salt when frying, and it will be out of the pan after frying for a while
3. Edamame and carrots after serving
4. Heat the oil in the pan, add the fish cubes, fry until golden on both sides, and take it out
5. Add rice wine, light soy sauce, dark soy sauce, salt, sugar and chicken essence to a little water to make a juice. Put garlic paste and ginger into the pot and fry until fragrant, add the juice, boil, add the fish pieces and stir fry, then pour the edamame, pour a little vinegar before out of the pot, you can get out of the pot.
6. Out of the pot
7. Took 2 pictures
8. Pick a spoonful
Tips:The fish must be marinated for a while, one is to remove the spicy taste, and the other is to taste
