主料:豆芽200克, 生鱼肉300克,葱段、姜丝各1汤匙,红萝卜花数片,酒2茶匙辅料:姜汁、盐各半茶匙,胡椒粉少许, 盐、糖各半茶匙,生抽 2茶匙,生粉1茶匙,清水3汤匙精工细做: 1．豆芽洗净滴干, 下少许油爆香姜片,放入豆芽炒至八分熟时盛起。 2．鱼肉洗净、抹干、切片、加入腌料拌匀。 3、烧热锅,下油两汤匙．加酒和芡汁料煮滚,放入鱼片煮至熟, 加入豆芽、红萝卜花猛火炒匀即可上碟。 Ingredients: bean sprouts 200 grams, 300 grams of raw fish, scallion, ginger each 1 tablespoon, carrot slices, 2 teaspoons of wine Accessories: ginger juice, half a teaspoon salt, a little pepper, salt, sugar, half a teaspoon , Soy sauce 2 teaspoon, raw powder 1 teaspoon, 3 tablespoons of water Seiko fine do: 1. Wash bean sprouts and drip dry, a little oily fried ginger, into the bean sprouts fry until eve of ripe. 2. Fish wash, wipe dry, slice, add marinade and mix well. 3, hot pan, two tablespoons of oil. Add wine and stir-fry sauce boil, add fish fillet cook until cooked, add bean sprouts, carrot flower stir fry can be on the plate.