Wash the squid to the internal organs, peel the bones, and cut the fish into thin slices. (In this step, I will let the seller directly make the fish into large pieces when buying fish, go home and change the thin slices.) Use cooking wine and salt for ten minutes. .
The mung bean sprouts are hoeed to the tail, washed and drained, ginger and red peppers are shredded, and the onions are cut into sections.
Add 1 teaspoon of salt, 2 tablespoons of steamed fish oyster sauce, pepper, and a little chicken broth to make a sauce.
After the fish fillets are marinated, evenly wrap a layer of egg whites and set aside.
Heat the pan and pour in the salad oil (slightly more than usual). Pour the fillet into the stir-fry until it is white.
Leave the bottom oil in the pot, add ginger and stir-fry, then add red pepper, green onion, green bean sprouts, pour in the sauce and stir fry evenly, then add the fish fillet, stir fry and serve immediately.
The main ingredients of this dish can also be replaced with grass carp slices. If you want to taste smooth and refreshing, you must wrap the egg whites, and the time of two stir-fry must not be long, otherwise it is easy to fry.