1. Kill the black fish clean.
2. Remove the bones and take the meat.
3. Cut into large slices with skin.
4. Wash the fish fillets, squeeze out the water, add an appropriate amount of salt until it is thick, add egg whites and mousse powder to stir well, then add a little oil to stir well and set aside.
5. Pull the fish fillets into oil and remove the oil control.
6. Heat a wok, add oil, green onions, ginger, and dried chili and sauté until fragrant.
7. Add a little water, pepper, chicken essence, and salt to adjust the taste.
8. Fry the fillets until they are just cooked and drizzle with sesame oil.
9. Take out the pan and serve.
