Stir-fried Chaobai black fish with seasonal fresh vegetables

Overview

Seasonal vegetables are not only cheap and delicious, but also nutritious. The Chaobai black fish is also nutritious, with delicious meat, many thorns and few thorns. It is rich in collagen, high in calcium, and contains a variety of vitamins, inorganic salts and a variety of amino acids. Combining them together in such a simple way can result in an unparalleled delicacy.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• students
• chicken powder
• cooking wine
• cornstarch
• scallions
• tide white black fish
• winter bamboo shoots
• carrot
• ginger slices
• green pepper
• pepper
• salt

Ingredients

Steps

1. 1 Clean the purchased tidal white black fish, cut it into slices, add an appropriate amount of salt, a little chicken powder, white pepper, cooking wine, and cornstarch and mix well. Refrigerate and marinate for more than 10 minutes.

   

2. 2 Slice carrots, green peppers and winter bamboo shoots into slices, slice ginger, and cut green onions into sections.

   

3. 3 Heat oil in a pan, add fish fillets and stir-fry until the color turns white, turn off the heat, remove and set aside.

   

4. 4 Use the remaining oil in the pot to heat up, then add the ginger slices and green onion segments and stir-fry.

   

5. 5 Then add carrots and winter bamboo shoot slices in turn and stir-fry (you can sprinkle a little water in to increase the moisture of the ingredients) and stir-fry until the carrots become slightly soft.

   

6. 6 Add green pepper and stir-fry for 1 minute, add a little salt.

   

7. 7 Pour in the fish fillets before serving, pour a little thin cornstarch water to thicken and mix well.