| Home fitness recipes | Peppercorn fish fillets

— Suffocating pleasure

Ingredients: 1 grass carp (about 1,000g), enoki mushroom (200g), green onion (50g), peppercorns (30g)

Accessories: 1 egg, 20g of soybean flour, 20g of ginger

Seasoning: 3g salt, 5g monosodium glutamate, 3g chicken essence, 25g cooking wine, 2g pepper, 100g salad oil, 200g clear soup

method:

1: Remove the skull and bone slices of grass carp into slices, cut the green onion into knots, slice the ginger, wash the mushrooms and boil them in boiling water, fish them out and put them into a bowl to base them. Fillet with a little cooking wine, yard egg white bean flour set aside.

2: Stir-fry the pan to a high heat, add 50g of salad oil, cook to 60% heat, sauté ginger slices, green onion knots, mix clear soup with cooking wine, salt, pepper and chicken essence and bring to a boil. Put the flavorful fillets and cook until they are nine ripe, put them in a bowl and add MSG.

3: Put another pot on the high heat, put 50g of salad oil and cook until 7 mature, fry the peppercorns and pour it on the fillets.