1. First slice the black fish into slices and wash.
2. Add ginger, cooking wine and cornstarch, stir well and set aside.
3. Chop the fish bones into small pieces for later use.
4. Wash enoki mushrooms and set aside.
5. Chop the onion, garlic, and dried chili.
6. Add oil to the pot to heat up, then turn off the heat, grab a handful of pepper and put it into the pot, you can fish out the pepper when the aroma comes out.
7. Stir-fry shallots, garlic and dried chilies.
8. Pour the fish bones after the aroma comes out, and stir fry several times.
9. Add water, cover the pot, and cook.
10. Cook until the soup is white.
11. Add curry cubes and cook. At this time, you can taste the taste and add some salt in an appropriate amount.
12. After all the curry pieces are dissolved, add the enoki mushroom and continue cooking.
13. Grab the fillets again before putting them in the pan, and then put them in the pan piece by piece.
14. When the fish fillets are all white, sprinkle in a little MSG, and then it can be out of the pot, it is best to put a little green decoration.
