1. Clean the flat fish, use a kitchen paper towel to dry the water on the surface of the fish, and cut the surface for easy taste.
2. Shred water-fat fungus, carrots, hot peppers, green onions, and ginger.
3. Heat up a non-stick pan, pour the oil, add the fish to the oil and fry it over a low fire until both sides are slightly yellow, and remove the fish.
4. Heat the oil in the bottom of the pot, add shredded ginger and chili peppers to fragrant, cook with cooking wine, then add shredded carrots and wood ears to fry.
5. Add the fried fish, add light soy sauce, salt, sugar, and white vinegar.
6. Pour in water, cover with lid, bring to a boil, change to low heat and simmer until the soup is slightly dry.
7. Put the shredded green onion and mix well before starting the pan.
