The pepper fillet, the rich smell of sesame is its real signature. There are crunchy lettuce slices and refreshing Flammulina mushrooms in the soup. It is very refreshing, it has a different taste and a different flavor. Eat fish, fragrant milky soup or bibimbap.
Red pepper and lettuce cut into diamond pieces
Flammulina velutipes, rooted, washed
The grass carp is slaughtered and cleaned. The fish on both sides are sliced and sliced. The fish bones are smashed into large pieces for use.
Put the fillets in a bowl, mix in starch, pepper, egg white, and rice wine and mix for 15 minutes.
Put the oil in the pot, add the green onion and ginger, add the fish bone and fry the color.
Put in water, boil over low heat and cook slowly until the soup is milky white.
Remove the fish bones from the pot and add the fish fillets
Put in Flammulina velutipes, continue to cook over medium heat for 5 minutes, then add salt and chicken, turn off the heat
Put a little oil in the casserole, use a small fire to heat up to 40%, add pepper, and slowly scent with a small fire.
Put lettuce and green pepper slices in
Then pour the cooked fish fillet into the casserole
1. There is no heat-resistant casserole, you can pour the pepper, lettuce and red pepper into the fish fillet in the wok. 2, if you want the fish soup to get a strong fragrance, you can extend the time of cooking the soup properly. The fish fillets and the golden mushroom are tender and must be put in the end. It is not suitable to cook for a long time.