Fish fillet with scallion oil

Overview

How to cook Fish fillet with scallion oil at home

One piece of grass carp is sliced into pieces. When I buy fish at the market, I ask the fish seller to help me.
Add appropriate amount of salt, cooking wine, chicken powder and pepper and mix well. Add a little sesame oil and 1 egg white and mix well. Then add a little starch, mix well and let it sit for half an hour.
Cut 1/4 each of red pepper and green pepper into thin strips, cut a white section of ginger and scallion into thin strips, and cut the remaining scallion into sections.
Pour enough water into the pot, heat it to about 50 degrees, turn down the heat, use chopsticks to pick up the fish fillets one by one and put them into the pot.
After all the fish fillets are added, turn the heat to medium and bring the water to a boil, then turn off the heat. Remove the fish fillets and drain.
Spread shredded ginger, green onions, and green and red peppers on the fish fillets.
Pour an appropriate amount of oil into the pot, add the scallions into the pan, stir-fry the scallions over medium heat, and turn off the heat. Don’t remove the green onions.
Drizzle the scallion oil over the fish fillets.
Pour an appropriate amount of steamed fish soy sauce into the pot, heat it with the residual heat in the pot, and then pour it on the fish fillets.
Ready to serve.