1. Prepare black fish, green red peppers, ginger, garlic and shallots; black fish, I will kill the fish in the vegetable market, separate the fish from the bones, go home and wash them with clean water
2. Shave off the middle bones of the fish and slice them into thin slices with uniform thickness
3. Marinate the fish fillets with salted cooking wine for 10 minutes and rinse with water until the fish fillets are dry and not greasy
4. The fish fillets are squeezed out of water, add appropriate amount of cooking wine + salt + pepper, mix well in one direction by hand, add an egg white and stir evenly, then add starch and stir to let the powder stick to the fish fillets, and finally add a little oil to grab evenly. Marinate for half an hour
5. Wash the green and red peppers and cut into pieces, wash the shiitake mushrooms with starch water and slice them for later use
6. Heat the oil in the pan, and the oil is 40% hot. Put the fish fillets in the pan and fry them. The fish fillets will turn white. Remove the oil and set aside.
7. Heat oil in a pan, sauté ginger, onion and garlic, and stir-fry the mushrooms in the pan until soft, add green and red peppers, add some salt, and a little sugar, stir and fry evenly
8. Add the fish fillets, stir fry, add chicken essence and pepper to taste
9. Finally, add an appropriate amount of water and starch to thicken it
