Assorted Fish Fillet Casserole

Overview

Fresh and light winter warm-up

Dry the fish fillets with kitchen paper. Fillet the fish fillets and marinate them with salt, white pepper and a small amount of cornstarch for 20 minutes.
Prepare black fungus, shiitake mushrooms, green onions, shredded ginger, diced yam, and sliced carrots. Soak sweet potato vermicelli in water until soft.
Saute onions and ginger in a wok until fragrant, then add carrots, fungus and mushrooms. Fry until cooked and add water and transfer to a casserole.
The water opens into the yam.
Stew the yam until soft and add the vermicelli. At the same time add the fish fillets and mix well. Add salt at the end. The vermicelli is easy to cook after it is soaked, so don't overcook it. A warm casserole in winter will warm your whole body.