1. Remove the bones of the herring, cut into slices, add salt, cooking wine, pepper, starch, and egg white to marinate for 10 minutes.
2. Black fungus soaked and torn small flowers, winter bamboo shoots, sliced carrots, shredded ginger
3. Put water in a pot to boil, add the marinated fish fillets, blanch water and remove
4. Put the oil in the pan and stir-fry the ginger
5. Add winter bamboo shoots, carrots and black fungus and stir fry for 2 minutes.
6. Bring some water to a boil
7. Add the blanched fish fillets, cook for 1 minute, season with salt and cooking wine, thicken the starch with water, and sprinkle with chopped green onions
8. When out of the pan, the fish fillets are white, fluffy, smooth and tender, with a light and delicious taste.
