1. Cut the dragon fish into pieces, add salt and cooking wine to marinate for 15 minutes, add egg white cornstarch and mix evenly.
2. Put a little oil in the pot, saute the ginger until fragrant, and saute the tempeh until fragrant,
3. Add chili and sauté until fragrant, add water (or stock), add light soy sauce and dark soy sauce to taste.
4. Add the marinated longli fish and cook in two minutes.
5. Finished product
Tips:I don't have any spring onions, so I have two small cabbages.
