1. Cut the grass carp into thin slices
2. Put it in a larger basin, add salt, half an egg white, ginger minced garlic, cooking wine, light soy sauce, mix well, marinate for more than half an hour, and then clean the soaked fungus for later use.
3. Add another spoonful of starch and stir evenly
4. Pour an appropriate amount of water into the pot, put it in the fungus and bring it to a boil
5. Turn the heat to a low heat and sandwich the fish fillets one by one
6. Bring to a boil and turn to medium heat, add minced ginger and garlic
7. Pour a small amount of light soy sauce, salt, lard or vegetable oil to taste, turn to low heat and simmer for two or three minutes
8. Sprinkle with chopped green onion and pepper and stir evenly before serving
Tips:1: The fish fillets should not be too thick or too thin, so as not to break when cooking.\n2: If you like the hot and sour taste, add more vinegar and pepper
