Fish slices with lotus mushrooms

Overview

How to cook Fish slices with lotus mushrooms at home

.Clean a piece of fresh snakeheaded fish, fillet it. Add salt, pepper, a little sugar, and rice wine to half an egg white and mix well. Add the fish fillet and catch it evenly. Add an appropriate amount of cornstarch, mix well, and put it in the refrigerator for half an hour before use
Peel the loofah, take half of the slices and soak them in water for later use
Remove the roots of lotus mushrooms, pick the flowers, wash them, and soak them in water for later use
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
At the same time, heat oil in another pot, add the drained loofah and stir-fry it, add a little salt and a little bit of white sugar
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 sauce
Put a few wolfberry soaked in water, drizzle with a little oil, and take it out of the pot immediately
The finished product is as shown in the picture.