1. Prepare the ingredients
2. Soak the wheat kernels and red rice for more than 2 hours in advance. The more convenient way is to mix all kinds of rice, wash it, and put it in a rice cooker, add 1.5 times the amount of water, and set an appointment for steaming.
3. The thawed pangasius is dried with kitchen paper, sprinkled with a little salt and black pepper, and marinated for 20 minutes. Heat a pan on a low heat, brush with a thin layer of olive oil, sprinkle ginger and stir fry to the side of the pan. Gently add the pansa fish and fry slowly. Fry it until white and golden, then use a spatula. Turn it over gently. When it is almost cooked, pour the cooking wine or fruit wine into the pot and cover and simmer for a few seconds, then it will be out of the pot. Sprinkle some pepper before out of the pot. Freshly ground is better.
4. Remove the stems of snow peas, cut the black fungus in half, slice the carrot and lotus root, and cut a clove of garlic into puree. Bring water to a boil in a pot, add a little oil, add lotus root slices, carrots, and snow peas to blanch in water for 1 minute, then add black fungus to blanch in water for 30 seconds, then pick up. Heat the pan, pour a little oil, add garlic and stir fry until fragrant, then throw in all the ingredients and stir fry for a minute or two, add a little water along the way, and finally sprinkle some salt and stir fry out of the pan.
