1. Slice the fish into slices. (I used herring)
2. Rinse the sliced fish fillets with clean water 2 to 3 times and drain the water.
3. Add 2 tablespoons of cooking wine and salt.
4. Add cornstarch and stir evenly with chopsticks so that the fish fillets are covered with a thin paste. Marinate for 10 minutes.
5. Wash the konjac knot and drain the water.
6. Wash baby vegetables and break them into large pieces.
7. Prepare the pepper, dried chili, green onion and sliced ginger.
8. Pour oil in the pot, heat it up, pour baby cabbage and stir fry.
9. After the fry is soft, add the konjac knot and stir fry.
10. Add salt and pepper powder and stir fry evenly.
11. Pour the fried side dishes into a large glass bowl.
12. In a cold pan with cold oil, pour half the amount of Chinese pepper and dried chili, green onion and ginger slices, and slowly fry them until the aroma is achieved.
13. Pour in the right amount of boiling water.
14. Pour in the marinated fish fillets.
15. Stir gently with chopsticks and season with salt.
16. Pour the cooked fish fillets into a glass bowl containing baby cabbage.
17. Pour an appropriate amount of oil into the frying spoon and cook until 9 is ripe.
18. Put the remaining pepper and dried chili on the fish fillet, and just drizzle with hot oil.
19. Sprinkle chopped green onions.
