1. Long Li fish thawed
2. After washing, soak up the water, cut into small pieces, and beat into fish puree with a food processor
3. Put salt and white wine in a bowl, squeeze in lemon juice and mix well, then pick up the fish mud and beat it into the bowl until it is sticky
4. Press lightly with your hand, obviously feel elastic, let it stand for 15 minutes
5. Prepare diced carrots, green beans and pine nuts
6. Prepare sliced ginger and shallots
7. Stir-fry the pine nuts with a small fire until fragrant
8. After the water in the pot is boiled, add the green beans and carrots, blanch them, and pick them up
9. Pour the green onions and sliced ginger into the pot and cook on high heat for 2 minutes
10. Then turn to medium heat and use the tip of chopsticks to scrape the fish paste evenly into the pot
11. After the fish and rice are all done, the pot is opened and the fish and rice that have been done this way all float up, and they are picked up and set aside.
12. Add oil to the pot, add ginger slices in warm oil and sauté
13. Pour in green beans and diced carrots, add appropriate amount of salt, and stir-fry evenly
14. Add some cooking wine
15. Add some fish sauce
16. Add appropriate amount of sesame oil, stir-fry evenly, then turn off the heat and bring out the pan
