Lily fried fish fillet

Materials: 200 grams of grass carp, 200 grams of bell pepper, 15 grams of onion, and 15 grams of ginger. Dried lily 30 grams. Accessories: 1 tablespoon salt, 1 tablespoon cooking wine, a little pepper, 1 tablespoon starch, 1 tablespoon sesame oil.

Practice: Dry Lily soaked in water for about 2 hours, then drain water for use. Fish slices, first marinated with a little salt, pepper, cooking wine for 10 minutes, then mix in starch, put in boiling water and burn. Cut shallots, ginger, sliced ​​bell pepper, and pour 2 tablespoons of salad oil into the pan. Cook the onion and ginger until it is simmered. Add 1/3 cup of water to boil. Add the lily, bell pepper and grass carp fire. Scramble for 2 minutes, add salt and sesame oil before cooking and mix well.

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