1. Prepare fish slices (shark meat used), add white vinegar, pepper, raw oil, ginger powder (you can also use shredded ginger), a little cooking wine, and prepare to marinate for one hour. (In addition, after the fish is sliced, it must be washed first. You can add white vinegar and salt to wash it, so that the clean fish will taste better)
2. Prepare side dishes, basically what you like to eat and what you like.
3. Here comes a great collection of ingredients
4. Shred the white part of the shallots into the frying pan and sauté until fragrant and golden brown. Then, fry the side dishes in the pan, but do not fry them. (It's just cooked and a bit crispy. If there is a dish that is not easy to cook, you can blanch it with boiling water and then fry it with other dishes)
5. After frying, put the dish first, add water to the pot and add 2 tablespoons of non-spicy pure bean paste (I used June fresh, which tastes good personally), then add ginger string and green onion, which can be a little more , When the water is almost boiling, prepare to blanch the fish fillets.
6. Add some cornstarch to the marinated fish fillets and mix well.
7. Put a piece of fish fillet into the pot, move it fast or the fish fillet may be too cooked, wait until the water boils, then turn it slightly, don't turn it too early so that the soup will not become muddy.
8. Slowly pour the fried vegetables from the side of the pan, bring the heat to a boil, add a little salt and chicken essence to start the pan.
9. When it is served, try to put the side dishes under the fish fillet on top, and then sprinkle with minced garlic and chopped green onions (I like the taste of celery so I sprinkle it with minced celery)
10. Pour more oil in the pot, and when the pot is not very hot, put the pepper and chili section down, let it fragrant and pour it on the fish fillets.
11. carry out.
Tips:The main reason for making this dish is to move quickly, because the boneless fish is tender and easy to cook.
