Traditional Shandong cuisine is smooth, tender and delicious, suitable for all ages. Slightly improved, add a little soy sauce in the sauce to improve the color and taste, and a little spicy pepper, which is very delicious.


Moderate amount of grass carp
A little egg white
Moderate amount of Auricularia auricula
1 hot pepper
Proper amount of soup
A little vegetable oil
A little salt
2 g ginger powder
A little raw
Proper amount of water starch
A little scallion
A little chicken powder


Step 1
Wash grass carp and cut into thick slices. Marinate with cooking wine, soy sauce, chicken powder and ginger powder for a while

Step 2
Wash the soaked Auricularia auricula, tear the small flower, cut the green pepper into pieces, and cut the green onion into small pieces.

Step 3
Marinate the fish fillets with a little egg white and dry starch

Step 4
Shake the pan and let the fish fry in warm oil. There is a little more oil, so the oil temperature should not be too high. This is the leftover oil from frying. It's a little too much, but it's poured out after using it, so it's all together. In fact, half of the amount is OK

Step 5
Drain the sliced fish and set aside. I eat it at home. I don't hang very thick noodles, so the outer layer is not thick

Step 6
Heat oil in a hot pan, saute shallot, add green pepper, agaric and fish fillets, and stir well

Step 7
Add a little salt and soy sauce to the starch, and thicken it