Fish with Pickled Chinese Cabbage

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step 1
Put 300g snakehead slices, 1 teaspoon of salt, 1 teaspoon of white pepper powder, 10g cooking wine and 20g egg liquid into a bowl
step 2
Add 10g starch, mix the ingredients uniformly by hand, pour 10g oil, and mix the ingredients uniformly further
step 3
Put 20g oil, 300g segmented Sichuan pickled Chinese cabbage and 10g garlic slices into the mixing bowl
step 4
Put on the measuring cup, stir-fry the ingredients at 3min/120℃/BREV1
step 5
Add 600g water, 20g segmented pickled pepper, 40g pickled pepper liquid, 2 teaspoons of salt, and 1 teaspoon of white pepper powder
step 6
Put on the measuring cup and boil the ingredients at 5min/120℃/BREV1
step 7
Add 200g sliced Asparagus lettuce
step 8
Put on the measuring cup, cook the ingredients at 1min/120℃/BREV1, and then take out the pickled Chinese cabbage and sliced Asparagus lettuce
step 9
Without the measuring cup, operate the COOK mode for 5min, and put the fish slices into the mixing bowl one by one Pour the cooked fish slices and pour into a bowl, and clean the mixing bowl
step 10
Put 50g oil, 10g dried chilli segments and 1 teaspoon of Chinese prickly ash into the mixing bowl
step 11
Put on the measuring cup, heat the oil at 5min/120℃/BREV0.5, and pour the heated oil over the Fish with Pickled Chinese Cabbage
step 12
Sprinkle chopped scallion, chopped coriander and white sesame seeds before enjoyment