Preparation method of black fish fillet with green peppercorns

Ingredients: 

250g snakefish fillet; 200g Flammulina velutipes; Xiaomi pepper; Line pepper; Sichuan Pepper; Garlic cloves; Appropriate amount of pickled pepper

Method

1. Add one spoonful of cooking wine, one spoonful of salt, one spoonful of pepper powder, one egg white, and one spoonful of starch to the fish fillet and marinate for 15 minutes;

2. Heat oil in the pot, add half minced garlic and Sichuan peppercorns to stir fry until fragrant, then add half green and red peppers and stir fry until fragrant;

3. Add an appropriate amount of water, one spoonful of cooking wine, two spoonfuls of soy sauce, one spoonful of oyster sauce, and an appropriate amount of salt. Cook over high heat for 5-6 minutes (at this point, remove the spices and leave only the soup base);

4. Add enoki mushrooms and cook until cooked. Remove and place at the bottom of a bowl;

5. Put the marinated fish slices into the soup one by one, stir slowly with chopsticks, cook the fish slices until they float up, then turn off the heat. Pour the soup and fish slices into a bowl, and place the remaining green, red, pepper, Sichuan peppercorns, coriander, and chopped green onions on top of the fish slices;

6. Start another pot of hot oil, pour the oil over the fish slices while they are still hot, and the delicious green and red pepper fish slices are ready