Fish fillets with luffa and mushrooms

Overview

Today I made a stir-fried dish using mushrooms, tender loofah and fresh fish fillets. It is salty and delicious. It is very suitable for people with light tastes. It is nutritious and healthy.

Tags

• hot dishes
• home cooking
• corn starch
• egg white
• fresh juice
• he xiangu
• loofah
• rice wine
• tide white black fish
• white sugar
• wolfberry
• pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Clean the white black fish bought from Greedy Mao, fillet it, take the better part, peel the fish fillet without bones, rub it with salt to remove the fishy smell, rinse it with water, and squeeze out the water. Add salt, pepper, a little sugar, and rice wine to half an egg white and mix well. Add fish fillets and catch them evenly. Add an appropriate amount of corn starch, mix well, and refrigerate for half an hour before use.

   

2. 2 Peel the loofah and soak half of the slices in water for later use.

   

3. 3 Remove the roots of lotus mushrooms, pick the flowers, wash them, and soak them in water for later use.

   

4. 4 The pot is very hot. Add oil. When the oil temperature reaches about 40%, add the prepared fish fillets until cooked. Use chopsticks to gently flip the fish fillets. Do not use a shovel to fry the fish fillets, as they may break into pieces easily.

   

5. 5 At the same time, heat oil in another pot, add the drained loofah and stir-fry it, add a little salt and a little white sugar.

   

6. 6 Pour the fish fillets into the loofah, stir-fry together, then add the mushrooms, stir-fry well and then quickly add water starch to draw out a thin fiber juice.

   

7. 7 Add two drops of fresh juice, put a few soaked wolfberries in water, drizzle with a little oil, and take it out of the pot immediately.