Prepare ingredients:

250g fish fillet, cucumber, lotus root and avocado. ?

Practice steps:

1. Add 2 tablespoons of starch+1 tablespoon of cooking wine+1 tablespoon of salt+appropriate amount of pepper+1 egg white to the fish fillet, grab the fish gelatin evenly, add 1 tablespoon of peanut oil and marinate for 20 minutes, and shred the cucumber lotus root oil for later use. ?

2. Cut the ginger and garlic into sections, cut the dried pepper into sections, put the oil in a hot pot and heat it, add half of the ginger and garlic foam and stir-fry until fragrant, then add the chafing dish bottom material and stir-fry the red oil, add 1 bowl of water, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of white sugar and mix well. ?

3. Then first put cucumber and lotus root oil into the pot, take it out and spread it on the bottom of the plate. Add the fish fillets and stir slowly with low fire until cooked, then pour the soup into the plate. ?

4. Put the other half of ginger and garlic foam+1 tablespoon of white sesame, red pepper and pepper on the fish fillet, boil some hot oil from the pot and quickly pour it into the plate. Sprinkle a little coriander!