1. Cut the bought fish into appropriate sized pieces, sprinkle with 2 tablespoons of salt (outside the recipe) and marinate for 15-20 minutes. The fungus needs to be soaked in warm water in advance and cleaned. Wash the matsutake and cut into thin slices. Pour rapeseed oil into a clean, water-free, non-stick pan to increase the fragrance and remove the smell. Rapeseed oil is more appropriate. The stewed fish soup is more fragrant. Heat oil over high heat, add ginger slices and sauté.
2. Pour in the marinated fish pieces and stir fry until the surface of the fish pieces is golden brown.
Pour a small half spoon of cooking wine. Then pour in clean water, surpass the fish pieces, and bring to a boil on high heat.
4. Turn to low heat and simmer for 15 minutes,
5. Then add salt to taste.
6. Then put the fungus and simmer for 5 minutes.
7. Then relax the velvet slices, stir well and simmer together for 2 minutes, turn off the heat.
8. Take it out of the pot, put it in a bowl, sprinkle with chopped green onion, and finish.
1. Marinate the fish cubes and stew them for a more delicious taste.
2. Use rapeseed oil to fry the fish until the fish is slightly golden, then add water to stew, the fish will not fall apart.