Stir-fried Qingjiang fish with colorful pepper and black fungus

Overview

Qingjiang fish is delicious and rich in protein, fat, carbohydrates, calcium, phosphorus, vitamins, niacin and other nutrients. Paired with green pepper, yellow pepper and black fungus, it is not only more nutritious, but also increases the beauty of the dish, making it an excellent side dish.

Tags

• hot dishes
• home cooking
• black fungus
• chicken essence
• cooking wine
• ginger
• oil
• qingjiang fish
• starch
• yellow pepper
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Buy a Qingjiang fish from Yan Mao Jie Yan, cut off the head and tail of the fish, remove the bones and bones, and slice out two large pieces of fish meat.

   

2. 2 With your fingers together and the knife at an angle, cut out thin fish fillets, layer them onto a plate, sprinkle with salt, chicken essence, and cooking wine to marinate (you can also add ginger to remove the fishy smell). Boil the fish fillets in boiling water and set aside.

   

3. 3 Cut the green pepper, red pepper, and yellow pepper into slices, and soak the black fungus in hot water.

   

4. 4 Heat oil in a pot, stir-fry the bell peppers and fungus, add seasonings, pour an appropriate amount of water starch and bring to a boil. Finally, add cooked fish fillets, reduce the juice over high heat and remove from the pot.