Orchid Fish Rice with Colored Pepper
1.
Rinse carrots and green beans with water.
2.
Thaw the Long Li fish fillet, wash, squeeze the water, and cut into small cubes.
3.
Add cooking wine and marinate in cornstarch for 15 minutes.
4.
Wash the broccoli well.
5.
Chopped green onions.
6.
Wash the mini colored peppers, cut in half, and remove the seeds.
7.
Heat up a frying pan and sauté the chopped green onions.
8.
Add carrots and green beans and fry for about 2 minutes.
9.
Add the diced fish and slide it away.
10.
Season with salt, sugar and chicken essence, and fry until the diced fish is just cooked.
11.
Bring water to a boil in a small pot, add a little salt and oil, blanch the broccoli and scoop it up.
12.
Blanch the colored peppers in the original pot of water, pick up and set aside.
13.
Put the fried diced fish in the colored peppers and place them on the plate.
14.
Put the chicken broth in a small pot and bring to a boil, thicken the gorgon with starch water.
15.
Just pour the gorgon water on the dish.